- 1 ½ inch thick ribeye
- 1-2 Tbsp vegetable oil (any high heat cooking oil)
- 4 Tbsp butter
- 2 sprigs of rosemary or thyme
- 2 cloves of garlic
- Kosher salt (to taste)
- Pepper (to taste)
- Take your steak out of the refrigerator and pat it dry with paper towels to get the outside as dry as possible.
- Season generously with flakey white salt and pepper on both sides and the edges.
- In a cast iron pan on high heat, drizzle in your oil to coat the pan.
- Once the oil is smoking, place your steak in the pan and sear for about 2 minutes before flipping.
- At this point lower the heat to medium, throw your butter, rosemary, and garlic in the pan and let melt, careful to not let the butter burn.
- Tilt the pan towards you and use a large spoon to continually baste the brown butter over the steak at the top of the pan, placing your aromatics on top of the steak as you baste.
- After about 2 minutes, or when the steak measures 115°F internally, remove steak from the pan and plate on a cutting board and top with pan juices.
- Rest for 10 minutes, then slice and enjoy!
White Truffle Sea Salt
Black Flakey Sea Salt