Butter-Basted Ribeye Steak

Instructions

1. Prepare the steak
   Remove the steak from refrigerator 45-60 minutes before cooking to allow it to come to room temperature. Pat the steak completely dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasonings into the meat.
2. Heat the skillet
   Place a large cast-iron skillet over high heat until it's extremely hot, about 5 minutes. The skillet should be smoking slightly. Add the vegetable oil and swirl to coat the pan evenly.
3. Sear the steak
   Carefully place the steak in the hot skillet. For a medium-rare finish, sear for 3 minutes on the first side without moving it to develop a deep brown crust. Flip the steak and sear the other side for 3 minutes.
4. Begin the butter basting
   Reduce heat to medium-high. Add butter, garlic cloves, thyme, and rosemary to the skillet. As the butter melts and begins to foam, tilt the pan slightly and use a spoon to continuously baste the steak with the hot butter mixture for about 3-4 minutes.
5. Test for doneness
   Use an instant-read thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium. The temperature will rise about 5 degrees during resting. Alternatively, use the finger test: medium-rare should feel like the base of your thumb when touching your middle finger to your thumb.
6. Rest the steak
   Transfer the steak to a cutting board and spoon some of the pan butter and herbs over the top. Tent loosely with foil and let rest for 5-10 minutes to allow the juices to redistribute throughout the meat.
7. Slice and serve
   Remove the bone if present, then slice the steak against the grain into 1/2-inch thick slices. Arrange on a warm plate, drizzle with the remaining butter from the pan, sprinkle with flaky sea salt, and garnish with chopped parsley.