Ingredients:

  • 1 large Ribeye steak, approximately 1.5 inches (4 cm) thick, 14–16 oz (400–450 g)
  • 1 tablespoon Coarse Sea Salt (or kosher salt)
  • 1 teaspoon freshly cracked Black Pepper
  • 1 tablespoon Grapeseed or Canola Oil (high smoke point oil)
  • 4 tablespoons (56 g) Unsalted Butter, cut into four pieces
  • 3 cloves Garlic, lightly smashed
  • 2 sprigs fresh Thyme
  • 1 sprig fresh Rosemary

Instructions:

  1. Season Heavily: Pat the steak dry with paper towels. Season all sides liberally and evenly with the coarse salt and black pepper.
  2. Dry Brine/Chill: Place the seasoned steak uncovered on a wire rack set over a baking sheet. Refrigerate for at least 45 minutes, or up to 4 hours. This allows the salt to tenderise and the surface moisture to evaporate.
  3. Temper: Remove the steak from the refrigerator 30 minutes before cooking. Let it sit on the counter until it reaches room temperature.
  4. Preheat the Pan: Place a heavy-bottomed cast iron skillet over high heat. Add the high smoke point oil. Heat until the oil is shimmering and just starting to smoke very lightly.
  5. Initial Sear: Place the tempered steak carefully into the hot pan. Press down lightly with tongs to ensure full contact.
  6. Form the Crust: Sear undisturbed for 2–3 minutes, until a deep brown crust forms. Use tongs to flip the steak and sear the second side for another 2 minutes.
  7. Sear the Edges: Using the tongs, stand the steak on its fatty side and sear for 30–60 seconds to render the fat cap.
  8. Reduce Heat and Add Aromatics: Reduce the heat to medium-low. Move the steak slightly to one side of the pan. Add the butter, smashed garlic, thyme, and rosemary to the empty side of the pan.
  9. Baste: As the butter melts and foams, tilt the pan slightly so the butter pools at the bottom. Use a metal spoon to continuously scoop the hot foaming butter and pour it over the steak for 1–2 minutes.
  10. Check Temperature: Remove the aromatics (they may burn). Continue cooking and basting, checking the internal temperature with the thermometer until it reaches 5°F below your desired final doneness (e.g., 125°F/52°C for Medium-Rare).
  11. Rest: Immediately transfer the steak to a clean wire rack. Allow the steak to rest, uncovered, for 10 minutes. The internal temperature will rise 5–8°F during this rest.
  12. Slice and Serve: Slice the steak against the grain. Drizzle any accumulated juices from the resting board over the slices.