REVERSE SEAR RIB EYE

 1. Pat the room-temperature steaks dry with a paper towel to remove any extra moisture. 

Brush the steak with extra-virgin olive oil, generous amounts of kosher salt, and a healthy dose of fresh pepper. (If you want to add any other spices, now is the time.) 

Season both sides, pressing the seasoning into the steak. 

Preheat the oven to 275°F, just hot enough not to trigger any searing or browning.

Place the seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself any clean-up). 

Place the steaks in the oven and cook until the internal temperature reaches 125°F, depending on your preference of “doneness.” 125°F is medium rare, 135°F medium. This usually takes around 45-60 minutes.

Remove when the temp reaches 125°F. Allow the steak to rest for 15 minutes under a tented foil. This will bring the temp up several degrees. 

Preheat a skillet, grill pan, or heavy-based cast iron pan to screamingly hot, almost smoking, temperatures. 

Sear steak for 1 1/2 minutes on each side (don't move it around) until it develops a perfectly crisp, charred outside. Because you rested the steak prior to the sear, you can sear, serve and eat it right away. No waiting. Cuz let's be real, who wants a lukewarm steak, and who wants to wait? 

Slice and sprinkle with Maldon Sea Salt Flakes. 

While the steak is perfect on its own, the creamy bite of the horseradish sauce adds a little sharpness and slight tang that pairs incredibly well with the beef. 

HORSERADISH CREMA    

Sprinkle chives before serving.

Place all the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. 

Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.