Make it! This recipe is essentially a reverse sear, and it is really easy. First, preheat the oven to 200°F (95°C) and set a wire rack on top of a rimmed baking sheet (I always cover my baking sheet with foil so it is easier cleanup). The key to cooking a good steak is salting it. Grab your steak and generously season it on all sides with salt, and pepper if you want. I use coarse Kosher salt because it sticks to the steak better and I think it tastes the best. I used a bone-in ribeye. Once the steak is seasoned, transfer it to the wire rack baking sheet and bake for 45–60 minutes, until the internal temperature reaches about 125°F (51°C) for medium-rare, or your desired doneness. I like mine a little more cooked, so I heated it a bit longer. A rare steak should be cooked to at least 120°F, medium rare about 125°F–135°F, and then you can cook it up to 165°F if you like it well done! When the steak is ready to be removed, heat about three TBSP of canola oil in a cast iron skillet over high heat until it starts smoking. Then, place the steak in the skillet to sear about 45 seconds on one side and flip it to sear the other side. After you flip it, add in two TBSP unsalted butter (salted can interfere with the steak’s flavor profile, plus we already salted it), four fresh peeled and smashed garlic cloves, rosemary, basil, and thyme to your liking. Swirl them around in the pan. Place the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon for about 30 seconds, then flip and baste the other side for about 15 seconds. (The amount of times you want to flip here is up to you.) After you’ve flipped to your desire, turn the steak on its side to allow excess fat to slide off and transfer it to a cutting board or wire rack to rest for about 10 minutes. Resting is important so you don’t lose flavor — if you cut it too soon, a lot of the juices will leak out because they didn’t absorb fully into the steak. After your steak has rested, slice and serve. IT IS AMAZZINGGGG!
