- 1 (2-pound) beef rib-eye steak
- Grapeseed or other neutral oil
- Kosher salt and freshly ground black pepper
- 2 shallots, quartered lengthwise
- 1 head of garlic, halved crosswise
- 8 fresh thyme sprigs
- 3 fresh sage sprigs
- 3 tablespoons unsalted butter
- Place a large cast-iron or heavy-bottomed pan over high heat, pouring in a thin layer of grapeseed oil.
- Season the rib eye generously with salt and pepper.
- When the pan is very hot and the oil is shimmering, sear the steak until a golden-brown crust has formed, 3 to 4 minutes.
- Reduce the heat to medium-high and turn over the steak.
- Arrange the shallots, garlic (cut-sides down), thyme, and sage around the steak.
- Continue to cook for 3 to 4 minutes.
- Using a digital meat thermometer, when the internal temperature of the steak hits 118°F, add the butter, allowing it to foam, then baste the steak fifteen to twenty times.
- Transfer the meat to a cutting board and allow it to rest for 10 to 15 minutes.
- The final internal temperature will climb to 123°F to 126°F.