INGREDIENTS:
1 rib eye steak, 2 inches thick, room temperature
Kosher salt and freshly ground black pepper to taste
1 tbsp. Rapeseed oil
3 tbsp. fresh thyme
2 sprigs fresh rosemary
PREPARATION:
Pat the sides of the steak dry with kitchen paper; Season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Heat a cast-iron skillet over medium-high heat until very hot, about 2 to 3 minutes; Add canola oil.
Place steak in center of pan and cook every 2 to 3 minutes until browned on both sides, about 12 to 14 minutes.
Reduce heat to medium-low. Move the steak to one side of the pan; Add butter, garlic, thyme and rosemary to opposite side of pan, tilt pan toward butter and cook until butter is fluffy, about 30 seconds to 1 minute.
Gently butter steak, turning once, for 1 to 2 minutes, until internal temperature reaches 120 degrees Fahrenheit for medium-rare or until desired tenderness is achieved. Let rest 16 minutes before slicing.
Serve whole.