Ingredients:

  • 1 Ribeye Steak, approximately 1.5-2 inches thick (600-800g)
  • 2 tablespoons (30ml) high-heat cooking oil (e.g., avocado, grapeseed, or refined coconut oil)
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Pat the ribeye dry with paper towels. Season generously with coarse sea salt and freshly ground black pepper on all sides.
  2. Place a wire rack on a baking sheet. Place the seasoned ribeye on the rack. Bake in a preheated oven at 250°F (120°C) until the internal temperature reaches 120°F (49°C) for medium-rare, 130°F (54°C) for medium. Use a meat thermometer to monitor progress.
  3. Remove the ribeye from the oven. Let it rest for 10 minutes. While resting, heat the cooking oil in a cast iron skillet over high heat until smoking hot.
  4. Carefully place the ribeye in the hot skillet. Sear for 1-2 minutes per side, until a deep, golden-brown crust forms.
  5. Add the butter, crushed garlic, and rosemary sprigs to the skillet. Tilt the pan and use a spoon to baste the steak with the melted butter mixture for 30-60 seconds per side.
  6. Remove the ribeye from the skillet and place it on a cutting board. Let it rest for another 5-10 minutes before slicing against the grain. Serve immediately.