How to Cook It

The Butcher’s Order

Never run out. Running out of steak on Steaksgiving is a crime against the universe.

The Method

The reverse sear. Foolproof, forgiving, and edge-to-edge pink.

1. Buy thick. An inch and a half, two if the butcher likes you. Thin steaks overcook before they ever brown.
2. Salt early. Coarse salt on every side, at least 45 minutes ahead, or the night before, uncovered on a rack in the fridge. A dry surface sears; a wet one steams.
3. Low and slow first. Oven at 250°F, steak on a rack over a sheet pan. Pull it when the center reads 115 to 120°F for medium-rare; the sear finishes the climb. Figure 40 to 60 minutes; trust the thermometer, not the clock.
4. Then the fire. Cast iron as hot as your stove can make it, a slick of high-smoke-point oil, 45 to 60 seconds a side, flipping often. Butter, garlic and thyme in the last 30 seconds, if you’re civilized.
5. Rest briefly. Five minutes on a board. The reverse sear does most of the resting for you.
6. Slice against the grain. Thick for ribeye and strip, thin for tri-tip and picanha. Salt the cut faces. Serve immediately to applause.

On the grill? Same idea: build a two-zone fire, cook on the cool side with the lid down until 115 to 120°F, then sear over the coals. Tri-tip and picanha go whole, over red oak if you can get it.

How Would You Like It?

Slide to consult the oracle. Pull the steak about 5°F early — it keeps climbing while it rests.