Reverse-fried ribeye steak

Ingredients:

• 2 large bone-in ribeye steaks, at room temperature
• 2 tbsp rapeseed oil (canola) or grapeseed oil
• 55 g unsalted butter

Preparation:

1. Preheat oven to 105°C.
   
   Generously season the steaks with salt and pepper on both sides. Place them on a rack set over a baking sheet. Bake to your desired doneness: 104°F (40°C) for rare, 115°F (46°C) for medium, and 125°F (51°C) for medium, 1.5 to 2 hours. When you remove the steaks from the oven, cover them loosely with foil while you preheat the pan.
2. Heat a cast-iron skillet over medium-high heat. Add butter and sear the steaks on one side for about 1 minute. Flip and add butter to the skillet. Once the butter has melted, continue searing the steaks on the other side, basting them constantly with melted butter, for about 45 seconds. Sear the fat side until crisp, 30 seconds to 1 minute.
3. Slice the steaks and serve immediately, basting the slices with the pan juices. This method of frying eliminates the need to rest the meat.