1 Rib-eye steak, at least 1.5” thick

1.5 Tbsp butter

Kosher salt

Freshly ground black pepper

4 garlic cloves, crushed and left in their skin

1 bundle thyme

Neutral oil

At least one day before cooking, defrost the steak and generously sprinkle with kosher salt on both sides, gently pressing the salt into the meat. Let rest for at least a day in the fridge on a wire rack, loosely tented with aluminum foil.

Preheat the oven the 250°F.

Crack black pepper onto both sides of the steak and insert into the oven, still on the wire rack with a rimmed baking sheet underneath.

Let the steak come up to 110°F, about 40-50 minutes. Flip the steak halfway through.

During the last 3-4 minutes in the oven, preheat oil in a cast iron skillet over high heat until smoking.

Take the steak out of the oven and transfer to the cast iron. Immediately add the butter, garlic cloves, and thyme.

Baste the steak with the butter in the pan. Once the steak is browned on one side (about 1-3 minutes), flip and continue basting. Once both sides are brown, use tongs to hold the steak on its side and cook the fat cap.