Slow-Cooked Rib Eye Topped With Spicy Harissa Carrots

• For the steak:
• 2 tablespoons extra-virgin olive oil
• one 2-inch-thick bone-in rib eye, at room temperature
• Salt and pepper
• Equipment: 1 heavy-bottomed and ideally well-seasoned cast iron pan
• For the spicy grated salad:
• 2 to 4 medium carrots, peeled
• 1 teaspoon sea salt
• Juice of 1 lemon
• 1 tablespoon harissa (as always, I prefer the occasionally elusive Moulin Mahjoub harissa)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped flat-leaf parsley

1. Put the pan on the lowest heat you can and place the 2 tablespoons of oil in the pan. Place the room temperature steak on the pan and cook at low heat for 20 minutes.
2. Flip the steak and season the cooked side heavily with salt and pepper. Cook the other side of the steak at the same equally low temperature for 15 minutes.
3. Remove the steak from the pan, seasoning the other side. Turn up the heat to hot, add the steak back to the pan, and sear each side for just 3 minutes per side, until a nice brown crust has been achieved. You are looking to keep the steak a perfect medium-rare; if you'd prefer to track the time by internal temperature, make sure it gets up to 130u0b0 F inside but not more.
4. Let the steak rest about five minutes, slice in 1/2-inch-thick slices and serve with this spicy grated carrot salad on top.
5. Grate the carrots on a mandoline or box grater and season with the salt and lemon juice.
6. Let the carrots marinate in the lemon juice and salt for about 5 minutes. Dress with the harissa, olive oil, and parsley.
7. Serve piled on top of the sliced steak with all the juices from the marinade.

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Taken from food52.com/recipes/67827-slow-cooked-rib-eye-topped-with-spicy-harissa-carrots (may not work)