We seasoned a thick-cut rib eye with salt and put it in a 200-degree oven. We inserted a thermometer into the meat. When the steak reached 100°F, we removed it from the oven. We put our cast iron pan on the stove and added a layer of cream. We put the steak into the pan and turned the heat to medium-high. We cooked the steak, flipping it every 30 seconds or so. The cream eventually boiled off and cooked into fat and milk solids. We continued to cook and brown the steak. When the steak was evenly browned, we removed it from the heat. We let it rest for 10 minutes and sliced it. The steak was medium-rare. The outside was browned and flavored with bits of toasted milk solids. The ongoing joke in our kitchen now is making sure the refrigerator has a full container of cream.
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