Season and temper the steak

• Season the ribeye generously with salt on all sides.
• Leave it at room temperature for 1 hour before cooking.

Render the fat cap

• Place the steak fat cap down in a cold pan and render until the fat is golden.

Sear in its own fat

• Cook the steak in the rendered fat until beautifully caramelised on both sides, turning as needed.

Finish in the oven

• Transfer the pan to a 180 °C oven and finish the steak.

Rest and carve

• Let the steak rest before carving.
• Slice and serve.