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1 Ribeye or New York Strip steak
Kosher salt
Freshly ground black pepper
1 tablespoon grapeseed oil
1 tablespoon butter
Rosemary sprigs
Thyme sprigs
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.