Prep the steak: Take the steak out of the refrigerator about 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels. Generously season both sides with kosher salt and freshly cracked black pepper. You can also add your favorite steak seasoning for extra flavor.

Low and slow cook: Preheat the cool side of your griddle to 225°F to 250°F. Place the steak on the cool side and cook until the internal temperature reaches 110°F to 120°F for medium-rare. This can take anywhere from 30 minutes to an hour, depending on the thickness of your steak. Flip steak every 5 minutes to even out the cooking. Also, lower the hood to reflect more heat into the steak.

Sear it up: Crank up the heat on the hot side of your griddle to 450°F to 500°F. Add a high smoke point oil and let it shimmer. Sear the steak for 2-3 minutes per side, or until a nice crust forms. You can baste the steak with butter during searing for extra flavor and richness.

Rest and enjoy: Remove the steak from the griddle and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Slice and serve: Slice the steak against the grain and serve immediately with your favorite sides. Enjoy your perfectly cooked reverse-seared ribeye!