Prepare the steak

1. Pat the steak dry on both sides with paper towels.
2. Season with salt equal to about 1% of the steak’s weight.
3. For a 6 oz (170 g) steak: use 0.06 oz (1.7 g) salt, about:
   1/2 tsp Diamond Crystal kosher salt,
   3/8 tsp Morton kosher salt,
   or 1/4 tsp table salt.

Dry-Brine the Steak

1. Set the steak on a wire rack over a baking sheet. Refrigerate uncovered for 3-4 hours (1 hour minimum).

Make the Garlic-Herb Compound Butter

1. Cut the butter into small cubes and place in a bowl. Let it soften at room temperature, or microwave in 5-second intervals until soft but not melted.
2. Add the rosemary, parsley, garlic, salt, and black pepper; mash with a fork until combined. Taste and adjust seasoning.
3. Cover and refrigerate until ready to use.

Preheat the Pan

1. Remove the compound butter from the refrigerator at least 15 minutes before cooking.
2. Turn on the exhaust fan and open a window.
3. Preheat the pan over medium-high heat for 3-4 minutes. Add 2 tablespoons high-smoke-point oil and heat for about 1 minute, until it begins to smoke.
4. Meanwhile, take the steak out of the fridge, pat it dry again with paper towels, then season both sides with finely ground black pepper.
5. Once the oil begins to smoke, the pan is hot enough and you’re ready to start searing.

Sear the Steak

1. Place the steak in the hot pan and gently press it down with tongs for good contact.
2. For a 1/2-inch (1.3 cm) steak, sear the first side for 60 seconds, moving it to a fresh spot in the pan every 15 seconds for better browning.
3. Flip and sear the second side for 90 seconds, moving it to a fresh spot every 15 seconds. This should give you a medium-rare to medium center, depending on the steak and how hot your pan is. For medium-well, cook for about 30 seconds longer on each side.
4. Optional: If the steak has a noticeable fat cap, as a strip steak often does, hold it upright with tongs and sear the fat edge for 15 seconds, just until lightly browned.
5. Once seared, transfer the steak to a plate and top with 1 tbsp (14 g) compound butter. Rest uncovered for 5 minutes; the internal temperature will continue to rise as it rests, bringing the steak to the desired doneness.

• For a 3/4-inch (1.9 cm) steak: add about 30 seconds of cooking time per side.

Serve the Steak

1. After resting, slice the steak thinly. For tender cuts like ribeye or strip steak, slice however you prefer.
2. For cuts with long, coarse muscle fibers, such as skirt, flank, or hanger steak, always slice against the grain. This shortens the muscle fibers, making each bite more tender and easier to chew.