Reverse-seared rib-eye steak

If you've spent a lot of money on a honking big chop of prime rib-eye beef, you want it to come off the grill perfect -- not simply good, but fantastic. That calls for a reverse-sear: Cooking the steak slowly in a warm oven, then finishing it over high heat on a grill or plancha. This doesn't take expertise, or even much experience, so long as you have an instant-read digital thermometer to test the internal temperature of the meat. Get one immediately. Because if you're going to cook expensive proteins, the thermometer is as important a tool as a knife. Once you start using one, you'll use one all the time.