Ingredients:

  • 1 (1 1/2 to 2-inch thick) bone-in or boneless ribeye steak (about 1 1/2 pounds / 680g)
  • 1 tablespoon kosher salt (or 1 1/2 teaspoons fine sea salt)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons high-heat cooking oil (such as avocado oil, grapeseed oil, or clarified butter)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, lightly smashed
  • 2 sprigs fresh thyme (optional)
  • 1 sprig fresh rosemary (optional)

Instructions:

  1. Pat the ribeye completely dry with paper towels. Season generously on all sides with salt and pepper. Place on a wire rack set over a baking sheet (or directly on the baking sheet). Let it rest uncovered in the refrigerator for at least 30 minutes, or up to overnight.
  2. Preheat the oven to 250°F (120°C).
  3. Place the baking sheet with the steak in the preheated oven. Cook until the internal temperature reaches: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium, 145°F (63°C) for medium-well.
  4. Remove the steak from the oven and let it rest for 10-15 minutes. (Increase the oven temperature to 500F/260C)
  5. Place a heavy-bottomed skillet (preferably cast iron) over high heat. Add the cooking oil. Once the oil is shimmering and nearly smoking, carefully place the steak in the hot pan.
  6. Sear the steak for 1-2 minutes per side, pressing down firmly with tongs to ensure good contact with the pan. Add the butter, garlic, thyme, and rosemary to the pan.
  7. Tilt the pan and use a spoon to baste the steak with the melted butter, garlic, and herbs for another 30-60 seconds per side.
  8. Remove the steak from the pan and place it on a cutting board. Let it rest for at least 10 minutes before slicing against the grain.
  9. Slice the ribeye and serve immediately.