Dry-Brine the Steak

1. Pat the steak completely dry with paper towels, then season both sides with salt equal to about 1% of the steak’s weight. For a 12 oz (340 g) steak, use about 0.12 oz (3.4 g) of salt, or roughly: 1 1/4 teaspoons Diamond Crystal kosher salt, 3/4 teaspoon Morton kosher salt, or 1/2 teaspoon table salt.
2. Place the salted steak on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, preferably 2 to 4 hours for deeper flavor and a better crust. One hour is the minimum.
3. If you don’t have at least an hour, don’t salt it ahead of time. Instead, season it right before searing or salt it after cooking.

Make the Garlic-Herb Compound Butter

1. Cut the butter into small cubes and place it in a bowl. Let it soften at room temperature until easy to mash, but not melted. To soften it faster, microwave it in a microwave-safe bowl in 5-second bursts, checking after each one so it doesn’t melt.
2. Add the garlic, rosemary, parsley, salt, and pepper. Mash with a fork until evenly combined. Taste, adjust the seasoning, then cover the bowl and refrigerate until you’re ready to use it.

Make the Blackening Seasoning

1. Combine all the ingredients in a bowl and mix until well blended. Store the seasoning in an airtight container until you’re ready to use it.

Apply the Blackening Seasoning

1. Once you’ve prepared the compound butter and blackening seasoning blend, and the steak has dry-brined as long as you planned, you’re ready for the final prep before cooking.
2. Remove the steak and compound butter from the refrigerator 15 minutes before cooking.
3. Pat the steak dry again with paper towels to remove any surface moisture. Generously coat both sides and the edges with the blackening seasoning blend, pressing it lightly into the meat so it adheres evenly.

Cook the Steak

1. Turn on the exhaust fan or open a window before you start, since high-heat searing creates a lot of smoke. Heat a heavy skillet over medium-high heat for about 2 minutes. Add 2 tablespoons of high-smoke-point oil and let it heat for another minute.
2. If the steak has a fat cap, like a strip steak or picanha, hold it fat-side down with tongs and sear for 60 to 90 seconds, until the fat is browned and crisp.
3. Lay the steak flat in the skillet and continue cooking, flipping every 60 seconds. Flip gently and use smooth-edged tongs to avoid scraping off the seasoning or damaging the crust.
4. After 3 minutes, start checking the internal temperature. Insert a meat thermometer into the thickest part of the steak, keeping it away from the bone and any large pockets of fat. Remove the steak from the pan when it reaches the pull temperature for your preferred doneness: 110°F (43°C) for rare, 120°F (49°C) for medium-rare, 130°F (54°C) for medium, 140°F (60°C) for medium-well, 150°F (66°C) for well-done. See the complete steak temperature chart above recipe card.
5. Transfer the steak to a plate, top with 1 to 2 tablespoons of compound butter, and let it rest for 5 minutes.

Slice and Serve

1. After the steak has rested, slice it thinly and serve with your favorite sides.
2. For tender cuts like ribeye or New York strip, slice the steak however you prefer. For cuts with long, coarse muscle fibers, always slice against the grain to shorten the fibers and make the steak more tender and easier to chew.