A method for cooking any thick cut of steak using a dry brine, reverse sear, and proper resting to achieve a flavorful and perfectly cooked result. Optional garlic and black pepper can be added.
Season the thick cut of steak generously on all sides with salt. Place the seasoned steak in the fridge uncovered for at least 4 hours and up to overnight for a dry brine. Once the dry brine is complete, insert a thermometer as centrally as possible into the steak. Place the steak on a 250F smoker or oven until it reaches an internal temperature of 120F. Let the steak rest for 10 minutes. After resting, sear the steak in an extremely hot pan with a high smoke point oil or on a grill for 30 to 90 seconds, depending on the thickness of the meat, being careful not to overcook it. Give it another rest. To carve, start by slicing along the bone to remove it, then slice the outer ring of meat (you should see a line of separation). Carve each of these pieces individually. You can also add garlic and black pepper to the seasoning if desired, but be aware they can burn when searing.
