Servings: 1 steak

Software: subheading: Software:
One 1 1/2-inch ribeye or New York steak, about 1 pound One 1 ½-inch ribeye or New York steak, about 1 pound
2 teaspoons kosher salt 2 teaspoons kosher salt
Peanut or vegetable oil Peanut or vegetable oil
Special hardware: subheading: Special hardware:
Quarter sheet pan or other shallow pan Quarter sheet pan or other shallow pan
Cooling rack that fits inside the pan Cooling rack that fits inside the pan
Remote style probe thermometer. Remote style probe thermometer.

Season steak on both sides with the salt and place on a rack set inside a sheet pan.
Refrigerate for 24 hours uncovered
Preheat oven to 200 degrees F. Insert a remote style probe thermometer horizontally through the side of the steak and roast until it reaches an internal temperature of 122 degrees F, about an hour. Remove steak from oven and rest, uncovered, 10 minutes.
Place a 12-inch cast iron pan over high heat until it reaches 600 degrees F. (you'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 3 seconds.)
Brush a very light coat of oil onto both sides of the steak. Only a couple drops of oil on each side
Sear steak on each side for 45 seconds. Use a stopwatch and do not move for 45 seconds no matter the smoke/hissing. It will smoke so open windows or have good ventilation.
Rest steak on a rack for 5 minutes and then slice diagonally against the grain to serve.