• 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

Passo a passo

  1. Place a large cast-iron or heavy-bottomed pan over high heat, pouring in a thin layer of grapeseed oil.
  2. Season the rib eye generously with salt and pepper.
  3. 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.
  4. Reduce the heat to medium-high and turn over the steak.
  5. Arrange the shallots, garlic (cut-sides down), thyme, and sage around the steak.
  6. Continue to cook for 3 to 4 minutes.
  7. 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.
  8. Transfer the meat to a cutting board and allow it to rest for 10 to 15 minutes.
  9. The final internal temperature will climb to 123°F to 126°F.