Butter-basted cast iron ribeye

Salt and pepper the steak on all sides, including the edges.

Let it sit at room temperature at least 30 minutes, ideally an hour to an hour and a half.

Heat a cast iron pan with plenty of neutral oil until little wisps of smoke appear.

Pat the steak dry and lay it in away from you; press down and keep the oil moving. Flip when the edge turns deep golden brown and the steak releases from the pan; sear the second side.

variation: take the pan off the heat and finish the steak in a low oven, 225 degrees Fahrenheit.

Turn the heat to medium-low; add about half a stick of butter, thyme, rosemary, sage, a shallot and four garlic cloves. Tilt the pan and baste the steak with the butter, keeping the heat under the steak so the butter does not burn.

Check the temperature as it bastes; pull at about 125 to 127, as it rises about 10 degrees while resting, and pour the hot butter over it on a plate.

Rub a fried garlic clove over the surface while it rests 10 minutes; slice, and scatter thyme around the plate.