Take the steak out, pat it bone dry with paper towels. Water is the enemy of a good crust. Season it aggressively with salt and pepper—don’t be shy.
Get a cast-iron skillet screaming hot with a high-smoke-point oil like avocado or ghee. Sear for 45 seconds per side, including the fat cap. You’ll get a crust that shatters when you bite it.
I like to add a knob of butter in the last thirty seconds, plus a smashed garlic clove and a sprig of thyme. Spoon that herby butter over the steak like you’re performing a sacred ritual. Because you are.
How to Cook Sous Vide Ribeye Steak Like a Steakhouse
