1. Get a ribeye steak that’s well marbled, has a large outer cap, and is at least 2 inches thick.
2. Season generously with salt on both sides and let dry brine in the fridge for 3 hours to overnight. It is properly brined if the steak is dry to the touch.
3. Let the steak come to room temperature for about 30 minutes.
4. Heat a cast iron, carbon steel, or stainless steel pan for 5 minutes on medium high heat.
5. Add a layer of a high smoke point oil and once it just starts to smoke, sear the steak making sure to press down.
6. Sear for 2 minutes, constantly moving the steak to ensure an even crust.
7. Remove the steak and let the pan get hot again for a few seconds before searing the other side for another couple of minutes.
8. Let the steak rest for 5-7 minutes and let the pan cool down.
9. On medium heat, add butter, garlic, thyme, and rosemary.
10. Once the butter is fully melted and foaming, add the steak and quickly baste for no more than 20 seconds per side.
11. Place the steak on a wire rack and pour the butter and aromatics on top. Place it in the oven set at 250F for 7-10 minutes or until the steak reaches 10 degrees lower than your desired doneness. For medium rare, take it out at 120-125F.
12. Let it rest before slicing and serve with black pepper and flaky salt on top.
