Prepare the Steak

1. Pat the steak dry on all sides with paper towels to remove any surface moisture.
2. Trim off any excess outer fat. This helps prevent the fat from burning. If there isn’t much outer fat on the steak, feel free to skip this step.
3. Season the steak with salt equal to about 1% of its weight. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g) of salt, or roughly:
   1 1/2 teaspoons Diamond Crystal kosher salt,
   1 teaspoon Morton kosher salt,
   or 3/4 teaspoon table salt.

Dry-Brine the Steak

1. Place the salted steak on a wire rack set over a baking sheet and refrigerate it uncovered for 1 to 6 hours (see notes). One hour is the minimum, but for the best flavor, dry-brine the steak for 4 to 6 hours

Make the Garlic-Herb Compound Butter

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

Preheat the Broiler

1. Take the steak and compound butter out of the refrigerator.
2. Set your broiler to high and let it preheat for about 10 minutes. Every oven is a little different, so make sure you choose the highest broiler setting to get the heating element as hot as possible.
3. While the broiler heats up, line the baking sheet with aluminum foil to make cleanup easier, then place a wire rack on top so the drippings fall away from the steak.
4. Once the broiler is fully preheated, pat the steak dry again then set it on a wire rack over a foil-lined baking sheet. Now the steak is ready to go into the oven.

Broil the Steak

1. Place the baking sheet on the upper oven rack so the steak sits about 2 1/2 to 3 inches (6-8 cm) below the broiler (measure the distance from the top surface of the steak to the broiler element, not from the oven rack or baking sheet).
2. Make sure the steak runs parallel to the broiler element and sits fully under it, not turned sideways, so it cooks evenly without cold spots (see the photo below).
3. Broil until it reaches the pull temperature for your desired doneness:
   95°F (35°C) for rare,
   105°F (41°C) for medium-rare,
   115°F (46°C) for medium,
   125°F (52°C) for medium-well,
   135°F (57°C) for well-done.
   See notes for the complete steak temperature chart.
4. Check the temperature with a thermometer inserted horizontally into the thickest part of the steak, starting after about 3 minutes.
5. Once the steak reaches your target pull temperature, transfer it to a board or plate, top with 1-2 tablespoons of compound butter, and let it rest for 5 minutes.

• Don’t walk away, broiling happens fast. Watch the steak closely as it browns to avoid burning, and monitor the internal temperature (crack a window for ventilation if needed). There’s usually no need to flip it unless the crust already looks good on one side. I typically flip only thicker steaks, about 2 inches (5 cm) or more, and only once.
• Cooking time depends on your steak’s thickness, oven accuracy, and your preferred doneness. That’s why I always recommend using a leave-in probe thermometer with an alarm. It eliminates the guesswork, saving you from constantly opening the oven to check with an instant-read thermometer.

Serve the Broiled Steak

1. Once the steak has rested, slice it thinly and serve it with your favorite sides.
2. Optional: if you don’t have compound butter, use regular butter; it’ll still add great flavor and moisture.