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Ingredients
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Steak
Finishing Butter & Aromatics
Method
Steak
- 1
Bring to temperature
Remove the rib-eye from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat the steak dry with paper towels—moisture prevents a good sear.
- 2
Season
Evenly sprinkle 1 teaspoon kosher salt over both sides of the steak and press gently to adhere. Do the same with 3 teaspoons coarsely ground black pepper, focusing slightly on the edges.
- 3
- 4
Sear
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully lay the steak in the pan, laying it away from you to avoid splatter. Sear undisturbed for 3–4 minutes until a deep brown crust forms.
- 5
Flip and baste
Flip the steak and add 1 tablespoon butter, 2 smashed garlic cloves, and 2 thyme or rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak continuously for 2.5–4 minutes, or until an instant-read thermometer inserted into the thickest part reads 125–128°F for medium-rare, 135°F for medium.
- 6
Rest
Transfer the steak to a cutting board and let it rest loosely tented with foil for 5–7 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature a few degrees.
- 7
Finish
If using, squeeze 1/2 teaspoon lemon juice over the steak just before slicing for brightness. Slice against the grain and serve immediately.
Finishing Butter & Aromatics
- 8
The 1 tablespoon butter, 2 smashed garlic cloves and 2 herb sprigs are used in the 'Flip and baste' step. They are added to the pan after flipping to melt and flavor the steak while you baste. Discard garlic and herbs before serving or leave for presentation as desired.