° Rib Eye steak is 2 inches thick (about 2 lbs).
° Kosher salt
° Fresh Ground black pepper
° 1 tsp Extra virgin olive oil
° 2 tbsp Un-salted butter
° Lightly crushed garlic cloves
° 2-3 sprigs of fresh thyme
° 2-3 sprigs of fresh rosemary
° Unstable sea salt
* Directions :
On a plate, season the steak generously with salt and pepper. leave it reach room temperature about 31 min .
In a large cast-iron skillet over medium heat, heat the oil until very hot. Add meat and cook until a dark crust forms on the underside, about 6 to 7 minutes.
Turn the steak over and cook without disturbing for another 6 minutes.
Reduce the heat to medium-low and add the butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to brush the steak with butter at the bottom of the skillet and flipping the steak in the middle, until the steak is medium scarce (about 120 degrees), for another 5 minutes.
Lift the steak to a cutting board and leave it for 10 minutes before slicing. Sprinkle with unstable sea salt before serving.