HOW TO REVERSE SEAR A BONE-IN RIBEYE

1. Add salt, thyme leaves, chopped rosemary, sage and black peppercorns to a mortar and grind into a fine green sand with a pestle. Alternatively, use a small spice grinder.
2. Liberally coat the steak with the Herb Salt Mixture and place on a wire rack on a rimmed baking sheet. Place in the fridge to absorb the salt for 4-24 hours.
3. Preheat oven to 100-110C (200-225F).
4. Insert a probe thermometer into the center of the ribeye, avoiding the bone.
5. Cook the steaks in the oven until they are about 5-8 degrees away from your desired final temperature (e.g., pull at 118°F for a 125°F medium-rare final temp). Allow them to rest while you preheat a skillet; the steaks will carry over cook by 5-8 degrees.
6. Render the fat cap for about 1 minute, then sear on each side for 2 minutes each.
7. Add 50 grams of salted butter and two smashed garlic cloves to the pan. Baste the steak for an additional 45 seconds per side and then remove from the pan.
8. Slice, sprinkle with flaky salt, and enjoy! (Refer to the Doneness chart for specific temperatures for Rare, Medium Rare, Medium, Medium Well, and Well Done.)