Ingredients: 1 Bone-In Ribeye Steak (about 1.25 inches thick) Kosher salt or sea salt Freshly ground black pepper High smoke point oil (e.g. canola, grapeseed, or beef tallow) 1 tbsp unsalted butter 2–3 garlic cloves (lightly crushed) Fresh rosemary or thyme (optional)  Step 1: Bring to Room Temperature Remove steak from the fridge and let it sit at room temperature for 30–60 minutes to ensure even cooking.  Step 2: Seasoning Pat the steak dry with paper towels. Generously season both sides with salt and pepper. For enhanced flavor and crust, you can salt the steak 10–30 minutes in advance.  Step 3: Searing in a Cast Iron or Heavy Pan  Preheat the Pan: Heat your skillet over high heat until it's smoking hot.  Sear the First Side: Add a small amount of oil. Lay the steak bone side out, and sear without moving for about 3.5 minutes, until a deep brown crust forms.  Flip and Add Aromatics: Flip the steak. Add butter, garlic, and herbs to the pan. Sear for another 3 minutes while spooning the melted butter and aromatics over the steak continuously (this is called basting).  Check Doneness: Use an instant-read thermometer to check the thickest part of the steak. For medium rare, aim for an internal temp of 130–135°F (54–57°C). If you don't have a thermometer, press the steak—it should feel springy but not too soft.  Optional Edge Sear: Hold the steak with tongs and sear the bone or fat cap side for about 30–60 seconds for extra flavor.  Step 4: Rest the Steak Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute.  Step 5: Slice and Serve Slice the steak off the bone, then slice against the grain into thick strips. Optionally sprinkle with flaky sea salt before serving.  Doneness Guide (for 1.25" thick steak): Doneness Internal Temp (°F) Time per Side Rare 120–125°F ~2.5 min Medium Rare 130–135°F ~3.5 min Medium 140–145°F ~4.5 min Medium Well 150–155°F ~5 min Well Done 160°F+ ~6 min