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Ingredients
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Steak
Cooking fats & aromatics
Finishing & serving
Method
Steak
- 1
Bring steak to room temperature
Remove the 16 oz Delmonico ribeye from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes to take the chill off; this promotes even cooking.
- 2
Searing & oven finish
- 3
Preheat pan and oven
Preheat a heavy oven-safe skillet (cast iron preferred) over high heat for 5 minutes until very hot. Preheat the oven to 400°F (200°C).
- 4
- 5
Add aromatics and baste
Reduce heat to medium. Add 3 tbsp unsalted butter, 3 smashed garlic cloves, and the thyme and rosemary to the pan. As the butter melts and foams, tip the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes.
- 6
Finish in oven
Transfer the skillet to the preheated oven to finish cooking. For medium-rare (internal temp 125–130°F / 52–54°C), roast 4–6 minutes; for medium (135°F / 57°C) roast 8–10 minutes. Use an instant-read thermometer inserted into the thickest part of the steak to check doneness.
- 7
Rest
Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute. Reserve the pan juices for finishing if desired.
Finishing & serving
- 8
- 9
Serve
Arrange slices on a warmed plate, garnish with the roasted garlic and herbs from the pan, and serve immediately with a lemon wedge if you like a bright contrast.