Source: This is all Kenji at Serious Eats. Click through for the explanations.
- 1 large ribeye steak, 1.5 to 2 inches thick, 250g per person minimum
- salt, pepper
- veg oil, butter
- (optional) thyme, rosemary
- (optional) 1/2 cup finely sliced shallots
- Pat steak dry with paper towels
- Salt with large crystal sea salt
- At least 45 minutes before cooking (up to hours before)
- Or season immediately prior to cooking
- Heat oil in heavy based fry pan until about to smoke
- Add steak and flip every minute or so, for 4 minutes
- Add butter (and herbs/shallots)
- Continue to flip, basting light spots with foaming butter, until internal temp is 122F/50C
- Allow to rest 5 minutes, pour reheated juices over the steak, then serve
