Bone-In Ribeye (Reverse Sear)

Steps

1. The day before, pat the ribeye dry with paper towels. Salt it on all sides, including the edges and fat cap, sprinkling from high up for an even layer. Set it on a wire rack over a plate and refrigerate it uncovered for 12 to 24 hours: the surface turns dry and a deeper red.
2. On cooking day, preheat the oven to 225°F (110°C), conventional setting. Season both sides with pepper and set the steak, still on its rack, on a sheet pan. Insert a probe thermometer from the side into the center of the thickest part, away from the bone and the fat pocket.
3. Roast until the steak reaches the pull temperature for your doneness: 108°F (42°C) for rare, 115 to 118°F (46 to 48°C) for medium-rare, 125°F (52°C) for medium. Plan on 60 to 80 minutes for medium-rare; the clock is only a guide, the probe decides.
4. Take the steak out and let it rest on its rack for 10 minutes, uncovered. Meanwhile, set a dry cast-iron skillet over high heat for a good 5 minutes, until it smokes. Smash the garlic cloves, skins on, with the flat of your knife.
5. Blot the surface of the meat if it looks moist. Pour the oil into the skillet; it should ripple and smoke right away. Lay the steak in: it should sizzle loudly. Sear for 60 to 90 seconds without moving it, until deep brown, then flip and sear the other side the same way.
6. Stand the steak on its edge with tongs and roll the fat cap across the skillet for 30 to 45 seconds, until golden and starting to render.
7. Lower the heat to medium, lay the steak flat, and add the butter, garlic, thyme, and rosemary. Tilt the pan toward you and spoon the foaming butter over the meat for 45 seconds to 1 minute, on both sides. The butter should smell nutty; if it starts to blacken, pull the pan off the heat.
8. Move the steak to a cutting board with a juice groove and let it rest for 5 minutes. The internal temperature finishes climbing: about 122°F (50°C) for rare, 130 to 133°F (54 to 56°C) for medium-rare, 136 to 140°F (58 to 60°C) for medium.
9. To carve, run your knife along the bone to free the meat in one piece. Then slice it against the grain into 1/2 inch (1 cm) slices.
10. Fan the slices out on a platter with the bone, sprinkle with flaky salt, and spoon over the strained pan butter with the garlic and herbs.