One 1 1/2-inch ribeye steak, about 14 ounces
2 teaspoons kosher salt
Quarter sheet pan or other shallow pan
Cooling rack that fits inside the pan
Remote style probe thermometer (see note)
Infrared thermometer (optional)
This is the kind of thermometer that has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.
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