Big Ass Steak Recipe

Bring to room temperature

Remove steak from refrigerator 45–60 minutes before cooking (longer for thicker cuts). Pat dry thoroughly with paper towels to remove surface moisture; this promotes browning.

Season

Generously season both sides and the edges of the steak with the kosher salt, freshly ground black pepper and garlic powder. Press the seasoning into the meat with your hands so it adheres.

Preheat oven

Preheat oven to 400°F (205°C). Place a heavy ovenproof skillet (cast-iron preferred) in the oven while it heats so it becomes very hot.

Sear the steak

Carefully remove the hot skillet from the oven, place over high heat on the stovetop, and add the neutral oil. When oil is shimmering and just starting to smoke, add the steak. Sear without moving for 2–3 minutes to form a deep brown crust. Flip and sear the other side 2–3 minutes. If the steak has a fat cap, hold the steak on its edge with tongs and sear the edges 30–60 seconds to render fat.

Add aromatics and baste

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste (spoon butter over) the top of the steak for 1–2 minutes. This adds flavor and helps finish the crust.

Finish in the oven

Transfer the skillet with the steak to the preheated oven. Roast until the internal temperature reaches desired doneness measured with an instant-read thermometer inserted into the thickest part: 115–120°F for rare, 125–130°F for medium-rare, 135–140°F for medium. For a 1–1.5 lb thick bone-in steak expect 6–12 minutes in the oven depending on thickness and target temperature. Remove the steak about 5°F below target, as it will rise while resting.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 8–12 minutes (longer for very large steaks). Rest allows juices to redistribute and the carryover cooking to finish.

Finish and serve

Scatter flaky sea salt over the sliced steak to taste. Slice against the grain in thick slices. Optionally top with compound butter or serve with steak sauce, lemon wedges or chimichurri. Serve immediately.