Fold in 1 tbsp finely chopped chives and 1 tbsp finely chopped flat-leaf parsley. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust horseradish (add up to 1 tsp more if you prefer more heat) and salt as needed.

Cover and refrigerate for at least 30 minutes to let flavors marry; can be made up to 1 day ahead. Bring to cool room temperature (15–20 minutes) before serving with steak.

Steak

Bring steak to room temperature and season

Remove the 14 oz ribeye from refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Generously season both sides and the edges with 1 tbs kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan and sear

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 5 minutes. Add 2 tbs neutral oil and swirl to coat. When oil is shimmering and just starting to smoke, gently lay the steak in the pan away from you to avoid splatter.

Sear first side

Sear the steak undisturbed for 2½–3 minutes until a deep brown crust forms. Use tongs to lift an edge and check color; do not press down on the steak.

Sear second side and baste

Flip the steak and add 2 tbs unsalted butter, 2 smashed garlic cloves, and 3 sprigs thyme (plus optional rosemary). Tilt the pan slightly and, using a spoon, continuously baste the top of the steak with the melted butter and aromatics for 2–3 minutes while the steak cooks. This builds flavor and helps form a crust.

Finish to desired doneness

For medium-rare, continue cooking and basting until the internal temperature reaches 125–128°F (52–53°C), about 1–3 minutes after flipping, depending on thickness. For medium, target 135°F (57°C). Use an instant-read thermometer inserted into the thickest part of the steak to check doneness.

Rest the steak

Transfer the steak to a cutting board and loosely tent with foil. Let rest for 8–10 minutes (rest time equalizes juices and raises carryover temperature by ~5–7°F).

Slice and finish

If serving sliced, cut the steak against the grain into ½-inch slices. Sprinkle coarse finishing salt (about 1 tsp) over the top and garnish with microgreens or chopped parsley if using. Serve with a generous spoonful (about 2–3 tbs) of Horseradish-Herb Crème Fraîche alongside or on top of slices.