Tomahawk Steak, Reverse-Seared

Salt the steak evenly on every surface, including the edges. Set it on a wire rack over a sheet pan and refrigerate uncovered for 24 to 48 hours. The salt has to travel two inches into the meat, and that takes days, not minutes.

Pull the steak out of the refrigerator 1 hour before cooking. Preheat the oven to 225°F (107°C) with a rack in the center.

Season the steak with the black pepper and set it back on the rack over the sheet pan. Insert a probe thermometer into the thickest part of the meat, away from the bone — bone conducts heat differently and will lie to you.

Roast for 60 to 90 minutes, until the internal temperature reads 115°F (46°C) for a medium-rare finish. Start checking at 50 minutes. The clock is an estimate; the thermometer is the truth.

Transfer the steak to a board and rest 10 minutes. Meanwhile, set a cast-iron skillet over high heat for a full 5 minutes, until it's smoking hard.

Pat the entire surface of the steak dry one more time. Whatever moisture came to the surface in the oven has to go before it hits the pan.

Add the tallow to the skillet, then lay the steak in. Sear 45 to 60 seconds per side without moving it.

Hold the steak on its fat-cap edge with tongs and sear 30 to 45 seconds, until the fat browns and renders.

Add the butter, thyme, and garlic to the pan. Tilt it toward you and spoon the foaming butter over the steak continuously for 30 to 45 seconds. Keep the butter moving or the milk solids scorch.

Pull the steak at 125°F to 130°F (52°C to 54°C). Carryover will take it up another 3 to 5 degrees on the board.

Rest the steak on a cutting board for 10 minutes. Twenty-four hours of brining and ninety minutes of roasting come apart in this step if you cut early — the juice belongs in the meat.

Cut the meat away from the bone in one piece, then slice against the grain about 1/2 inch thick. Finish with flaky salt and serve the bone to whoever earned it.