Reverse-Seared Bone-In Ribeye

Instructions

1. Optional dry-age: use UMAi bag for 45 days; trim before cooking.
2. Season the night before with olive oil, kosher salt, garlic salt, and black pepper; wrap and refrigerate overnight.
3. Salt should be on steak at least 1 hour; place on rack for air circulation.
4. Soak mesquite for at least 1 hour (or use pellet smoke).
5. Remove steak from fridge and bring to room temp (~30 minutes).
6. Set up grill for indirect heat at 250°F; place steaks on rack over pan to catch juices.
7. Cook until internal temp reaches 120°F for medium-rare; remove.
8. Reverse sear: in hot cast iron with high-heat oil, sear ~4 minutes per side, rotating for grill marks; sear ends.
9. Deglaze pan with 1 cup wine/broth/water if making sauce.
10. Rest: tent with foil, baste with herbed butter, rest 10 minutes.
11. Cut meat from bone, separate deckle, slice 1/2-inch, serve on warmed plates.