Pan-seared ribeye steak with thyme and shallot butter sauce

Salt the steak with kosher salt, about a teaspoon per side, sprinkled from height for an even coat, 8 to 12 hours before cooking.

Refrigerate uncovered about 12 hours, turning every couple of hours, to dry the surface into a pellicle; six hours will do with a small fan blowing on it.

Melt the tallow in a metal measuring cup set in the pan over slightly less than medium-high heat.

Finely cut about half a large shallot with lateral cuts, cross cuts, then slices toward the root; crush the garlic lightly with a board scraper; leave the thyme on the stem.

Paint melted tallow on the cold steak straight from the fridge, grind black pepper on before it sets, flip and repeat.

Raise to full medium-high, about 75% power, add the steak and flip it every minute for six minutes.

Sear the edges, then check the temperature through the side with an instant-read thermometer; target 122.

Turn the heat to medium-low and cook another three minutes per side to coast to doneness, adjusting for the steak's size; rest the steak.

Drain the fat from the pan and turn the heat off; add two tablespoons of butter, then the thyme to fry in it; turn the heat back to very low, level 3 of 20.

Push the thyme aside, add the shallots, then the crushed garlic; cook the garlic no more than a minute to a minute and a half before it browns, then fish out the garlic and thyme.

Add an ice cube, raise the heat slightly and whisk briskly until the ice is gone to make a beurre monte; kill the heat.

Carve the steak on the bias with a long knife, transfer to a platter strewn with fresh herbs and sauce it.