1. Before you start, decide how you want to finish the steak. I highly recommend compound butter because it’s the easiest option and adds great flavor to the steak. If you don’t have time to prepare it, you can make a quick butter-garlic-herb mixture in the same pan while the steak rests.
2. After that, gather your ingredients and tools, then follow the steps below.

Prepare the Steak

1. Pat the steak dry on all sides with paper towels, then season it evenly all over with kosher salt. A good rule is to use about 1–1.5% of the steak’s weight in salt. For a thick 20 oz (567 g) steak, that usually comes out to roughly 1–2 teaspoons.
2. Place it uncovered on a wire rack set over a baking sheet. Then choose the next step based on how much time you have and the result you want:

• If you plan to cook it soon, let it sit at room temperature for about 1 hour. That’s the bare minimum.
• For even better flavor and a superior crust, leave it uncovered in the fridge for 4–6 hours (that’s my go-to method for thick, 2-inch/5 cm steaks).
• Want to dry-brine it longer? See the notes below.
• If you don’t have at least 1 hour to let the steak rest after salting, don’t salt it in advance. Either season it right before it goes into the pan, or salt it after searing.

Make the Compound Butter (Optional)

1. While the steak is dry-brining, make the compound butter and refrigerate it until needed. You can shape it into a classic log or use the quicker bowl method. Here’s my step-by-step garlic-herb compound butter recipe for both versions.

Preheat the Pan & Oven

1. If you refrigerate the steak, take it out about 15 minutes before cooking.
2. Set your oven to 275°F (135°C). While it warms up, get your pan ready for the sear.
3. Place a heavy pan over medium-high heat and let it heat for 3–4 minutes. Add 2 tablespoons (30 ml) of high-smoke point oil and let it heat for another minute. Once the pan and oil are hot, you’re ready to sear.

Pan-Sear the Steak

1. Just before searing, pat the steak dry with paper towels again.
2. (Optional) If using black pepper, season the steak with 1/2 teaspoon of finely ground black pepper per pound (454 g) of steak.
3. If the steak has a fat cap, start by searing it fat-side down until it’s nicely browned. Then lay the steak flat in the pan, press it down gently for full contact, and sear, flipping every 30 seconds.
4. Sear for up to 5 minutes for a well-marbled cut, or up to 4 minutes for a lean cut like filet mignon (excluding the optional fat-side sear).

• Don’t go longer unless you’re okay with a thicker gray band under the crust. Once you’re happy with the crust, turn off the heat and move on to the next step.

Finish the Steak in the Oven (Wire Rack Method)

1. Transfer the steak to a wire rack set over a baking sheet and finish it in the center of the oven until the internal temperature reaches about 10°F (6°C) below your final target temperature.
2. For medium-rare, remove it from the oven at 125°F (52°C); for medium, 135°F (57°C); and for medium-well, 145°F (63°C).
3. Let the steak rest for 5 minutes before slicing. For rare, well-done, and final rested temperatures, use the chart below.

Optional Pan-to-Oven Finish

1. If you don’t have a wire rack but you do have an oven-safe pan, you can place the pan with the steak directly in the oven. With this method, cook the steak until the internal temperature reaches about 15°F (8°C) below your final target temperature.
2. For medium-rare, remove it from the oven at 120°F (49°C); for medium, 130°F (54°C); and for medium-well, 140°F (60°C).
3. Let the steak rest for 5 minutes before slicing. For rare, well-done, and final rested temperatures, use the chart below.

• See notes for how the wire rack method differs from the pan-to-oven finish.

Add Aromatics

1. As the steak rests, place two thin slices of compound butter on top. If you don’t have compound butter, place a bit of unsalted butter.
2. Another option is to sear a few garlic cloves and a couple of sprigs of rosemary or thyme in a pan over medium-high heat while the steak rests. Then, melt some butter in the same pan and spoon that mixture over the steak right before serving.

Serve the Steak

1. Once the steak has rested, slice it thinly and serve it with your favorite sides.
2. If you skipped the compound butter and used the pan juices instead, pour them over the sliced steak right before serving.