NOTE: they use 2-2 1/2 lb bone-in, preferably dry-aged (I used boneless).
MOMOFUKU PAN-ROASTED RIB EYE
METHOD Heat 10-12" cast-iron pan on high about 15 min. While heating, blanket steak w/ k/salt, then pepper. Add to hot pan---should sizzle aggresively W/ lots of smoke (switch on exhaust)---don't do anything for 2 mins.
Flip--should release easily; seared side should be golden side of brown; sear 2nd side 2 mins. Stand wide fatty side opposite the bone in pan 30 secs, then, lay in pan 1st seared side down. Set in 400 deg untouched 8 mins.
FINAL Return to stovetop on low heat. Add 2-4 tbs sweet butter, few sprigs thyme, 3 crushed gar/cl, 4 small shallot halves. As soon as butter melts, start basting: tilt pan 45-deg to pool butter; spoon butter over steak 2 mins.
Poke to check: squishy-soft for rare; remove to plate to rest. For med-rare, baste min or two. Do not cook beyond med-rare (and do not dump fat from pan---fat adds flavour; reheat just before serving, it's dribbled on everything).
Let steak rest 10 mins--heat transfers from outer portions to cooler center. When the meat begins to cool, pressure in meat diminishes; meat fibers are able to hold more moisture, this allows juices distribute themselves more evenly.
AT SERVICE Cut steak off bone, then slice against grain (perpendicular to bone) into 1/2" thick slabs. Plate w/ juices from resting plate and pan drippings.
SERVE steak scattered with Maldon salt.
