Searing

Step 1: Season thick-cut steaks (1.5″+) generously with salt, rest uncovered in fridge 2-24 hours for dry brine. Oven/smoker at 225-275°F until 10-15°F below target (45-90 mins for 1.5-2″ ribeye).

Step 2: Rest 5-10 minutes. Heat cast iron skillet, grill, or sear burner to 500°F+ with high smoke point oil. Sear 60-90 seconds per side, basting with butter/garlic/thyme for extra flavor. Pull at final temp, rest 5 minutes.

This method delivers uniform doneness without overcooking edges, perfect for ribeye, strip, or filet mignon.