Ribeye & Strip Steaks

Use high-grade steaks with plenty of marbling; lean cuts taste mushy at these temps.

After the bath, dry thoroughly and chill 3–5 min so you can torch or sear the exterior without heating the core.

Serve immediately after searing—rare steaks lose their supple texture if they rest too long.

Dry brine 1 h before bagging so the salt has time to move inward and season the rosy center.

After the bath, give steaks a 5-minute ice bath—this dries the surface and buys insurance against overshooting during the sear.

Use a torch or ripping-hot cast-iron pass just on the fat cap so it renders without cooking further into the steak.

Let steaks hang out at room temp for 5 min after the bath so the surface dries before searing.

Use a two-stage sear: start in cast iron, then finish over charcoal to add smoke without pushing past medium.

Slice across the grain a bit thicker than medium-rare to show off the warm pink interior.