Pan-seared butter-basted ribeye

Heat the pan over two burners side by side.

Coat the steak, not the pan, with a very thin layer of oil.

Season lightly with salt and pepper right before cooking.

Lay the steak flat in the hot pan and flip about every 30 seconds, moving it around to keep parts of the pan from scorching.

Poke the steak to feel when the inside starts to stiffen; that is medium rare.

After about 10 minutes, when the crust is where wanted, add smashed garlic cloves, herbs and a large amount of butter; turn the heat down if anything starts to burn.

Spoon the butter over the steak, or keep flipping it in the butter, until done.

Take the steak out and rest it briefly; take the butter off the heat and save it.

Separate the muscles, trim out large pieces of intermuscular fat and gristle, chunk the spinalis and cut thick slices of the eye, keeping the slices together.

Drizzle the saved garlic butter over, add fresh pepper and crunchy salt, and drag the pieces through the board juices to eat.