Prepare the Steak

1. Pat the steak dry with paper towels, then season all sides, including the edges, using salt equal to about 1% of the steak’s weight.
2. For a 16 oz (454 g) steak, that’s 0.16 oz (4.5 g), or roughly:
   1 1/2 teaspoons Diamond Crystal kosher salt,
   1 teaspoon Morton kosher salt,
   or 3/4 teaspoon table salt.

Optional: Dry-Brine the Steak

1. Place the salted steak on a wire rack set over a baking sheet and refrigerate it uncovered for at least 1 hour. That’s the bare minimum.
2. For a deeper flavor and a better crust, refrigerate it for 4-6 hours. This is the option I recommend most.
3. Short on time? Salt the steak and proceed straight to cooking.

Make the Garlic-Herb Compound Butter

1. Cut the butter into small cubes. Let it soften in a bowl at room temperature, or, if you’re short on time, microwave it in a microwave-safe bowl in 5-second intervals until soft but not melted.
2. Add the garlic and herbs to the softened butter, then season with salt and pepper. Mix with a fork until evenly combined, taste, and adjust the seasoning as needed.
3. Keep it in the fridge until you’re ready to use it.

Cook the Steak in the Oven

1. Set the oven to 225°F (110°C).
2. Optional: For a more pronounced pepper flavor, season both sides of the steak with a generous pinch of finely ground black pepper.
3. Place the baking sheet on the center oven rack, with the steak still on the wire rack.
4. Bake until a meat thermometer inserted into the thickest part of the steak reads 20°F (11°C) below the target temperature for your desired doneness.
   105°F (41°C) for rare,
   115°F (46°C) for medium-rare,
   125°F (52°C) for medium,
   or 135°F (57°C) for medium-well.
5. Once the steak reaches that temperature, remove it from the oven and let it rest on the wire rack while you heat the pan for the final sear.

• Don’t worry if the steak doesn’t look great at this point; the final sear will build a crust and bring it to its final temperature.
• Cooking time depends on the steak’s thickness, the oven temperature, and your target doneness. That’s why I recommend using a leave-in probe thermometer with an alarm – it makes the process much easier since you don’t have to keep checking the internal steak temperature with an instant-read thermometer.

Final Sear

1. Take the compound butter out of the refrigerator so it can soften slightly.
2. Preheat a pan over medium-high heat for 3-4 minutes. Add 2 tablespoons (30 ml) of high-smoke-point oil and let it heat for another minute.
3. Place the steak in the pan and sear for 2 minutes total, flipping every 30 seconds. Each time you flip, press the steak gently against the pan to maximize contact and build a better crust.
4. If the steak has a fat cap (like a strip steak or picanha), sear it for 60-90 seconds to render the fat.
5. If there’s no fat cap, quickly sear the other edges for about 15-30 seconds.
6. Once seared, remove the steak from the pan and immediately top it with a spoonful of compound butter. Let the steak rest for 5 minutes before serving.

Serve the Steak

1. After the 5-minute rest, cut the steak into thin slices and serve it alongside your preferred sides.
2. Store any leftover compound butter in the refrigerator for up to 3 days. Use it on bread, vegetables, or other meats.

(Optional) Make the Garlic-Herb Butter in the Pan

• Use this as an alternative to compound butter.

1. While the steak is resting, place the same pan you used for searing over medium heat. If there is not enough fat left in the pan, add 1-2 tablespoons of oil. Add the garlic cloves and cook until lightly browned.
2. Lower the heat, then add 2-3 tablespoons (30-45 g) of unsalted butter along with a few sprigs of rosemary or thyme. Once the butter has melted and picked up the flavor of the garlic and herbs, remove the pan from the heat.
3. Spoon the garlic-herb butter over the steak and serve.