Seared Bone-In Rib-Eye Steaks

Preparation

1. Step 1

   Prepare the steaks: Take the steaks out of the refrigerator 2 hours before cooking to bring them to room temperature. An hour before cooking, sprinkle the steaks evenly with salt, including all sides.

2. Step 2

   When ready to cook, put a half sheet pan (13-by-18-inch) on the center rack in the oven and heat the oven to 325 degrees. Turn your hood vent to high, if you have one, and open at least one kitchen window, if possible.

3. Step 3

   Pat off any moisture that’s beaded on the surface of the steaks without rubbing off the salt.

4. Step 4

   Heat a cast-iron, carbon-steel or heavy stainless-steel skillet over high. Swirl 1 tablespoon oil to coat the pan and, as soon as it smokes, add 1 steak. Sear, pressing on the meat to evenly char it, until deeply browned, about 2 minutes per side. Turn the steak on its boneless side and brown the fat cap for a minute or two.

5. Step 5

   Transfer the steak to an (unheated) sheet pan. Into a heatproof bowl, pour off the fat from the skillet, then rinse out the skillet with hot water and wipe it dry. Repeat with the remaining steaks and oil, pouring off the fat and rinsing and drying the skillet between steaks. If you have more skillets, you can cook more than one steak at a time, but you’ll also create even more smoke.

6. Step 6

   After you’ve cooked your last steak, reserve the skillet without pouring off the fat or washing it. Season the steaks with pepper, then transfer to the heated sheet pan in the oven, leaving behind and reserving any accumulated juices. Cook the steaks until a meat thermometer inserted through the center without hitting bone registers 115 to 120 degrees for medium-rare, 20 to 23 minutes. (If your steaks are thinner, be sure to check them earlier.)

7. Step 7

   Transfer the steaks to a large cutting board (reserving the sheet pan), tent loosely with foil and let rest for at least 10 minutes.

8. Step 8

   While the steaks rest, make the sauce if you’d like: Pour off all but 2 tablespoons fat from the reserved skillet, then heat over medium-high. When the fat is hot, add the scallions and chile, and cook, stirring, until the scallions are just wilted but still bright green, about 1 minute. Add the vinegar and cook, stirring, until the sharp sour smell burns off, about 30 seconds. Pour in the reserved pan juices from both sheet pans and the cutting board and remove from the heat.

9. Step 9

   Transfer the scallion mixture to a serving bowl and stir in the cilantro. Season to taste with salt and pepper.

10. Step 10

    Cut the steaks off the bones, then cut into slices against the grain. Transfer to a serving platter and pour any juices from slicing over the meat. Serve with the sauce, if desired.