Seared, Slow-Roasted Steak

Two 1-pound New York strip steaks, at least 1-inch thick

1 tablespoon vegetable oil

Kosher salt

Freshly ground black pepper

¼ cup extra-virgin olive oil

2 or 3 stems rosemary, cut into 2-inch pieces

1 or 2 lemons, halved

Flaky salt, for serving

Line a small rimmed baking sheet with aluminum foil or parchment paper; place the steaks on it and freeze (uncovered) for 30 minutes.

Preheat the oven to 160 degrees, or its lowest temperature. Brush both sides of the chilled steaks with the vegetable oil, then generously season with the kosher salt and black pepper.

Heat a heavy skillet, preferably cast-iron, over high heat. Add the steaks and sear for 60 seconds on each side, or until they reach your desired level of char. Briefly sear the fat on the side of each steak until it is lightly browned (use tongs to hold the meat upright).

Discard the foil or parchment from the baking sheet, then place the steaks directly on the baking sheet. Insert the probe of an oven-safe digital thermometer into the thickest part of one steak. Transfer to the oven; slow-roast until the meat registers an internal temperature of 133 degrees. The time may vary depending on the thickness of the steak and your oven temperature, but figure on at least 50 minutes to 1 hour. The meat will be an even medium-rare, lightly pink throughout.

Meanwhile, combine the olive oil and rosemary in a small skillet over medium-low heat; cook for 5 to 10 minutes, stirring occasionally, until fragrant. Remove from the heat; scrape the rosemary and all but about a teaspoon of the oil into a small bowl.

Return the skillet to the stove top, over medium-high heat; add the lemon halves, cut sides down. Cook until the cut sides are well browned and charred in spots. Use tongs to transfer them to a plate, cut sides up.

Brush the finished steaks lightly with the rosemary-infused oil, and season lightly with the flaky salt. Let the meat rest for a few minutes, then slice and serve, with the remaining infused oil and the charred lemon halves, for squeezing.

Serves 4

Nutrition: Calories: 580; Total Fat: 42 g; Saturated Fat: 15 g; Sodium: 190 mg; Carbohydrates: 0 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 47 g.

Adapted from "Modernist Cuisine at Home," by Nathan Myhrvold and Maxime Bilet (The Cooking Lab, 2012) and a 2003 Food section recipe.