Prepare the Steak

1. Pat the steak dry on both sides with paper towels, then season with salt equal to about 1% of its weight. For a 16 oz (454 g) steak, use about 0.16 oz (4.5 g) 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. Set the salted steak on a wire rack over a baking sheet and refrigerate uncovered for 4 to 6 hours for the best results. One hour is the minimum.
2. If you have less than an hour, don’t salt the steak in advance. Salt it right before cooking or after it comes out of the pan.

Preheat the Pan

1. If the steak was dry-brined, take it out of the fridge 15 minutes before cooking.
2. Heat a heavy skillet over medium-high for 3 to 4 minutes. Add 2 tablespoons of high-smoke-point oil and heat for another minute. Tip: Turn on the exhaust fan or crack a window. Searing gets smoky.
3. While the pan preheats, pat the steak dry again and season both sides with finely ground black pepper. Once the oil starts smoking, the pan is ready for searing.

   

Pan-Sear the Cowboy Steak

1. Place the steak in the hot skillet and press it down lightly so the entire surface makes contact with the pan.
2. Flip the steak every 30 seconds until it reaches an internal temperature of 90°F (32°C). Then reduce the heat to medium and add the butter, garlic, and rosemary or thyme. Let the butter melt completely.
3. Keep flipping the steak every 30 seconds while the butter melts. Or use that time to sear the edges for a few seconds.

Baste the Cowboy Steak with Butter

1. Once the butter has melted, reduce the heat to low. Tilt the pan so the butter pools on one side, then spoon it over the steak. Keep basting and flipping every 30 seconds until the steak reaches the pull temperature for your desired doneness:
   105°F (41°C) for rare,
   115°F (46°C) for medium-rare,
   125°F (52°C) for medium,
   135°F (57°C) for medium-well,
   145°F (63°C) for well-done.
   See the complete steak temperature chart below.
2. Once the steak reaches its pull temperature, remove it from the pan and rest for 5 minutes. Carryover cooking will bring it to the final temperature.
3. Turn off the burner once the steak is out so the butter left in the pan doesn’t burn.
   
   

Slice and Serve

1. After the steak has rested for 5 minutes, slice it however you like. If you want to serve the two main parts separately, cut the center eye away from the outer cap, then slice each piece thinly.
2. Warm the butter, garlic, and herbs left in the pan for a few seconds, then spoon everything over the sliced steak. Serve with your favorite sides.

   

Temperature Chart