The Best Steak You've Never Made!

I have found a new technique for preparing steaks and chops that I am urging everyone to try. It is easy to do, and the results are superb.

Reverse-searing may seem counterintuitive at first, but after some thought, it makes perfect sense. All one needs are your steaks, an oven, an oven-proof thermometer, a baking rack and sheet, and a cast-iron skillet.

The steaks need to be at least 11/2 inches thick.

1. Season the steaks with kosher or good sea salt (I use Maldon) and fresh cracked black peppercorns and refrigerate, uncovered, at least eight hours and up to twenty-four.

2. Remove an hour before cooking to bring to room temperature.

3. Preheat the oven to 250 degrees.

4. Set steaks on a baking rack over a foil-lined baking sheet

5. Set thermometer to 120 degrees, and insert at the second thickest part of the beef, ensuring not to touch any bone.

6. Place on middle rack in oven and roast until an internal temperature of 120 degrees. (for medium-rare) This may take anywhere from thirty to forty-five minutes, depending on the thickness.

7. When the temperature is about 110 degrees, heat the cast iron skillet until scalding.

8. Remove steaks from oven, and sear two to four minutes per side, until crust forms.

9. Plate, and allow steaks to rest for at least five minutes.

10. Enjoy!

Why this works: the slow roast in the oven melts the marbling of the beef and distributes it throughout. The searing forms a wonderful crust that is crisp.