Ingredients:

  • 1 (1-inch to 1.5-inch thick) Ribeye or New York Strip steak (approx. 12-16 oz / 340-450g), preferably USDA Prime or Choice
  • 1 tablespoon / 15ml high-heat cooking oil (such as avocado, grapeseed, or canola)
  • 1 tablespoon / 15g unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme
  • Kosher salt and freshly ground black pepper to taste

Instructions:

  1. Pat the steak dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper. Place the steak on a wire rack set over a rimmed baking sheet.
  2. Preheat oven to 275°F (135°C). Place the baking sheet with the steak in the oven and cook until the internal temperature reaches 10-15°F below your desired final temperature. Check temperature with a reliable meat thermometer.
  3. Remove the steak from the oven and let it rest for at least 10 minutes. Don't skip this step - it allows the juices to redistribute.
  4. Heat the high-heat cooking oil in a cast iron skillet over high heat until it's shimmering and almost smoking. Carefully place the steak in the hot skillet and sear for 1-2 minutes per side, until a deep golden-brown crust forms.
  5. Add the butter, smashed garlic, and rosemary (or thyme) to the skillet. Tilt the pan and use a spoon to baste the steak with the melted butter and aromatics for another 30-60 seconds per side.
  6. Remove the steak from the skillet and let it rest for another 5 minutes before slicing against the grain.
  7. Serve immediately.