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Ingredients
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Steak and seasoning
Cooking fats and aromatics
Finishing
Method
Steak and seasoning
Bring steak to temperature
Remove the double-cut bone-in ribeye from the refrigerator at least 60 minutes before cooking (longer if thicker). Pat dry thoroughly with paper towels to remove surface moisture—this ensures a good crust.
Season
Generously season all surfaces of the steak with kosher salt (about 2 tablespoons) and then sprinkle the black pepper, garlic powder, and onion powder evenly. Press the seasoning into the meat with your hands so it adheres. If time allows, season up to 2 hours ahead and leave uncovered in the fridge for extra flavor and drier surface.
Cooking fats and aromatics
Preheat oven and pan
Position a rack in the center of the oven and preheat to 400°F (205°C). Place a heavy, oven-safe skillet (cast iron recommended) on the stove over medium-high heat and let it get very hot for 5 minutes.
Sear the steak
Add the neutral high-smoke oil (2 tbsp) to the hot skillet. When the oil is shimmering and just starting to smoke, carefully place the seasoned steak in the pan, bone-side toward the thicker side so it sits stable. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. If the steak is especially thick, also sear the fat cap for 1–2 minutes to render some fat.
Add butter and aromatics
Reduce heat to medium. Add the unsalted butter (3 tbsp), crushed garlic cloves, rosemary and thyme to the pan. As the butter melts, tilt the skillet slightly and use a spoon to baste the steak repeatedly with the melted butter and aromatics for 30–60 seconds. This builds flavor and helps form a crust.
Finish in oven
Transfer the skillet to the preheated oven to finish cooking. For a double-cut bone-in ribeye (about 2–2.5" thick) target internal temperatures: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Roast 6–12 minutes depending on thickness and target temp. Use an instant-read thermometer inserted into the thickest part, not touching bone, to check doneness.
Finishing
Rest
Carefully remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Resting redistributes juices and raises the internal temperature by a few degrees.
Finish and serve
Optionally brush the steak with 1 tablespoon of warmed resting butter. Sprinkle flaky sea salt to taste (about 1 tsp) over the sliced steak. Slice against the grain into 1/2" thick pieces and serve bone-on for presentation. Spoon any collected juices from the cutting board or pan over the slices.