Classic Cut. Bold Flavor. Done Right. Recipe

Bring to room temperature

Remove the steak from the refrigerator 45–60 minutes before cooking. Pat it dry thoroughly with paper towels to remove surface moisture—this helps achieve a good crust.

Season both sides and the edges of the steak evenly with the kosher salt, then sprinkle the garlic powder and press it lightly into the meat. Finish with the coarse black pepper. Use the amount listed; the salt will draw flavor into the steak as it rests.

Preheat pan

Place a heavy-duty cast-iron skillet or stainless-steel pan over high heat and let it get very hot for 5 minutes. It should be smoking lightly when ready.

Add the neutral oil to the hot pan, swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Do not move the steak for 2–3 minutes to allow a crust to form.

Flip the steak using tongs and sear the second side for 2–3 minutes for medium-rare (internal temp ~125–128°F / 51–53°C). If your steak is thicker or you prefer a different doneness, adjust searing time: longer for medium (130–140°F) or finish in oven as described below.

After flipping and once the second side has started to brown (about 1 minute), add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to baste the melted butter, fat, and aromatics over the top of the steak repeatedly for 1–2 minutes. This builds flavor and helps finish cooking evenly.

Check doneness with an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 125–130°F for medium-rare, 130–140°F for medium. Remember the steak will rise about 5°F while resting.

Remove the steak to a cutting board and spoon some of the pan juices and aromatics over it. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.

Just before serving, sprinkle the steak with the coarse finishing salt to taste. If desired, squeeze a little lemon over the steak for a bright lift (about a quarter lemon). Slice against the grain and serve immediately.