Reverse-seared 2 inch bone-in ribeye steak
Salt and pepper at room temperature, let sit for 30mins.
Put in 250 degree oven for an hour or until the meat registers 115 degrees.
Finish it off in a hot cast iron skillet.
Butter baste with thyme and a touch of garlic. Make sure your steak is brown on each side.
When done, add little butter squares on top of your steak, and let rest for about 10 minutes before serving.