Ingredients

• 1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)
• Kosher salt, freshly ground pepper
• 2 tsp. vegetable oil
• 3 Tbsp. unsalted butter
• 2 sprigs rosemary
• 2 garlic cloves, crushed
• Flaky sea salt

Instructions

1. Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
2. Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F–125°F for medium-rare), 8–10 minutes.
3. Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F–130°F.)
4. Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.