1 Ribeye or New York Strip steak
Freshly ground black pepper
1 tablespoon grapeseed oil
1 tablespoon butter
Sea salt for finishing
Season both sides of the steak well with kosher salt and freshly ground black pepper.
Heat a cast iron pan to medium-high heat. Add grapeseed oil and butter. Once the butter begins foaming, add steak. Sear the steak on one side until a dark golden crust forms, about 3-4 minutes, flip the steak and cook on the other side. While the steak is cooking, use a spoon to baste the steak with the oil/butter mixture.
Transfer the steak to a sheet tray, cover with a sprig of rosemary and thyme, place in a preheated 425 degree oven. For a medium rare steak, cook for 1- 3 minutes depending on thickness of steak.
Let rest for 8-10 minutes before slicing.