Carved Bone-In Ribeye with Cracked Pepper

Carving a big bone-in steak before it reaches the table does two things: it lets everyone see an even pink center, and it gives a crowd of four something to share. The dry brine seasons the meat all the way through and dries the surface for better browning. Low oven heat brings the whole steak up gently so there is no gray band under the crust. Cut along the curve of the bone first, slice the eye across the grain, then set the bone back beside it on the platter.