Ingredients:

  • 4 Tbsp Unsalted Butter, softened
  • 1 tsp Fresh Thyme Leaves, finely chopped
  • 1/2 tsp Fresh Rosemary Leaves, finely chopped
  • 1 clove Garlic, minced or grated (for butter)
  • 1/4 tsp Flaky Sea Salt (for butter)
  • Pinch Freshly Ground Black Pepper (for butter)
  • Two 12 oz Bone-In Ribeye Steaks (1.5 inches thick)
  • 1 Tbsp Coarse Kosher Salt (for pre-salting)
  • 1 tsp Freshly Ground Black Pepper (for seasoning)
  • 2 Tbsp High-Smoke Point Oil (e.g., grapeseed, avocado)
  • 2 cloves Garlic, smashed, skins on (for basting)
  • 2 Tbsp Unsalted Butter (for basting)

Instructions:

  1. Prepare the Steaks (Drying and Salting): Pat the steaks completely dry using paper towels. Season aggressively on all sides with Kosher salt only (not pepper yet).
  2. Air Dry: Place the salted steaks on a wire rack set over a sheet pan. Place them uncovered in the refrigerator for at least 1 hour (or up to 24 hours). This manages moisture content, ensuring a superior crust later.
  3. Make the Herb Butter: Combine all 'Managed Herb Butter' ingredients (softened butter, herbs, garlic, salt, pepper) in a small bowl. Roll the mixture tightly into a log using plastic wrap, twist the ends, and chill immediately until firm.
  4. Preheat Oven: Preheat the oven to a low, managed temperature: 225°F (107°C).
  5. Insert Thermometer: Place the steaks on the wire rack/sheet pan assembly. Insert the probe thermometer horizontally into the center of the thickest part of one steak.
  6. Slow Cook: Place the steaks in the preheated oven. Cook until the internal temperature reaches 120°F (49°C) for perfect medium-rare (this takes roughly 30–45 minutes).
  7. Remove and Pepper: Once the target temperature is reached, remove the steaks from the oven and remove the probe. Generously coat both sides with fresh black pepper.
  8. Managed Rest (Brief): Let the steaks rest on the counter for 10 minutes. The internal temperature will drop slightly during this critical phase, preparing it for the scorching sear.
  9. Heat the Pan: Place the cast iron skillet over high heat until it is smoking hot (about 5 minutes). Add the high-smoke point oil.
  10. Sear: Carefully place the steaks into the hot oil. Sear for exactly 60–90 seconds per side until a deep, dark brown crust forms. Do not move the steaks during this time.
  11. Basting (Optional but Recommended): Reduce the heat to medium-low. Add the 2 Tbsp of fresh butter and the smashed garlic cloves to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter mixture over the steaks for 30 seconds.
  12. Final Rest: Transfer the finished steaks immediately to a clean cutting board. Top each steak with a thick slice of the chilled Managed Herb Butter.
  13. Allow Carryover Cook: Let the steaks rest undisturbed for 10 minutes. The butter will melt into the crust, and the internal temperature will climb 3-5 degrees to the perfect serving temperature (130-135°F / 54-57°C).
  14. Slice and Serve: Slice the steak against the grain and serve immediately.