°1 (24 ounce) rib eye steak, 2 inches thick, at room temperature
°Kosher salt and freshly ground black pepper to taste
°1 tablespoon rapeseed oil
°3 tablespoons unsalted butter
°3 garlic cloves, crushed
°3 sprigs of fresh thyme
°2 sprigs of fresh rosemary
Using paper towels, pat sides of steak dry; Season generously with 1 1/4 tsp salt and 1/2 tsp pepper.
heat a medium cast iron skillet over medium-high heat to very hot, about 2-3 min; Add canola oil.
Place the steak in the center of the pan and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.
Reduce heat to medium-low. Push steak to one side of skillet; Add butter, garlic, thyme and rosemary to opposite side of pan, tilting pan toward butter and cooking until butter is bubbly, about 30 seconds to 1 minute.
Working carefully, pour the butter over the steak for 1 to 2 minutes, turning once, until the internal temperature reaches 120 degrees Fahrenheit for medium-rare, or until soft desired. Let stand 16 minutes before cutting.