• 1 (16-ounce) boneless 30-day-aged ribeye steak, 1 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 to 3 tablespoons unsalted butter, room temperature
  • 2 cloves garlic, bruised
  • 3 large sprigs fresh thyme or 1 small sprig fresh rosemary
  • Sea salt flakes


  1. Pan-sear: Preheat oven to 450 degrees. Place a cooling rack on a baking sheet; set aside.
  2. Preheat cast-iron skillet over medium-high heat until hot.
  3. Just before cooking, pat steak dry with paper towels and sprinkle with kosher salt and pepper.
  4. Add oil to hot skillet then add steak. Cook steak for about 2 minutes per side, or until golden brown on both sides.
  5. Pan-roast: Transfer skillet to oven and roast steak for about 4 minutes, depending on thickness of steak, until internal temperature reaches 125 degrees.
  6. Butter-baste: Add butter, garlic, and thyme to skillet. Using a spoon, baste melted butter over steak, for about 1 more minute for medium-rare doneness.
  7. Transfer steak to rack on baking sheet and let rest for about 4 minutes.
  8. Serve: Using a sharp knife, slice each steak against grain. Divide steak between 2 plates. Sprinkle with sea salt flakes. Enjoy!