#reverse-sear

Restaurant-quality steak at home using reverse sear. Prep: 1.5-inch thick ribeye, pat dry, season generously with salt. Step 1: Oven at 225°F, cook on wire rack to 115°F internal (rare). Step 2: Rest 10 minutes while heating cast iron on max. Step 3: Add oil with high smoke point (avocado). Step 4: Sear 60-90 seconds per side. Step 5: Baste with butter, garlic, thyme. Rest: 5-7 minutes, slice against grain. Explain myoglobin denaturation, Maillard reaction, and why reverse sear prevents gray band.