- 1 rib-eye steak
- 1 teaspoon peanut or canola oil
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 3 or 4 thyme sprigs
- 2 garlic cloves, partially crushed
- 2 tablespoons butter
Place skillet in the oven and heat to 260℃.
Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove the skillet and place on stovetop over medium heat.
Place steak in the skillet and sear for 2 minutes. Flip and top with thyme and garlic. Return to the oven for 6 – 7 minutes.
Put the skillet back on the stovetop over low heat. Flip the steak and top with butter. Carefully tilt the pan and scoop the melted butter, garlic and thyme to coat the steak. Continue this process for 1 – 3 minutes.
Confirm doneness with an instant read thermometer. Let rest five minutes and coat with browned butter before serving.