Perfect Ribeye Steak

1.Take the ribeye steak out of the refrigerator and let it rest at room temperature for about 30 minutes to ensure even cooking.

2.Preheat a heavy skillet or cast-iron skillet over high heat until it is very hot. This can take about 5 minutes.

3.While the skillet is heating, pat the steak dry with paper towels to remove any excess moisture. This helps to achieve a better sear.

4.Rub the steak on all sides with olive oil, then season generously with coarse sea salt and freshly ground black pepper.

5.Place the steak in the hot skillet. Let it sear undisturbed for about 3-4 minutes. You are looking for a deep golden-brown crust to form.

6.Flip the steak and add the butter, minced garlic, and rosemary sprigs to the skillet. As the butter melts, spoon it continuously over the steak for another 3-4 minutes for medium-rare, or longer depending on your desired degree of doneness.

7.Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of about 130°F to 135°F.

8.Remove the steak from the skillet and let it rest on a cutting board for about 10 minutes. Resting allows the juices to redistribute throughout the meat, which results in a juicier steak.

9.Slice against the grain into thick slices, garnish with fresh herbs and a sprinkle of flaky sea salt. Serve immediately.