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Ingredients
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Steak
Finishing butter & aromatics
Optional garnish
Method
Steak preparation
Bring to room temperature
Remove the 14 oz ribeye from the refrigerator and pat dry with paper towels. Let sit, uncovered, on the counter for 30–45 minutes so it comes close to room temperature (this promotes even cooking).
Season
Just before cooking, season both sides generously with the 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning lightly into the meat so it adheres.
Cooking
Preheat pan
Place a heavy skillet (cast iron recommended) over high heat and warm for 5 minutes until very hot. Add 1 tablespoon vegetable or canola oil and let it heat until shimmering but not smoking.
Add butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, 2 thyme sprigs and 1 rosemary sprig to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the butter and aromatics over the top of the steak continually for 1.5–3 minutes while the internal temperature rises. Baste until the steak reaches your target temperature (see temperatures below).
Target internal temperatures
Use an instant-read thermometer in the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 14 oz ribeye about 1–1.5 inches thick, expect 2.5–6 additional minutes after the initial sear depending on desired doneness; rely on thermometer, not time alone.
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute. During resting, the internal temperature will rise about 5°F.
Finishing & serving
Finish and slice
If using, sprinkle the rested steak with 1/4 tsp flaky sea salt and 1 tablespoon chopped fresh parsley. Slice against the grain into 1/4–1/2-inch slices and serve immediately, spooning any reserved pan butter and aromatics over the slices.