Ribeye Steak

Try and purchase steak ahead of time. Set in fridge on a rack overnight uncovered to dry out.

Trim off beef fat and render down on medium-low heat about 20-30 mins. Strain and let cool.

Take steak out of freezer. Season both sides generously with salt (enough to coat).

Heat a pan and place beef fat in. Get smoking hot. Sear both sides until just turning brown, about 2-3 mins a side. Sear edges too.

Take steak out, and throw in butter, garlic, and rosemary. Swirl pan and emulsify.

Once butter is foamy, place steak back in, and let sit a minute. Place herbs on steak and tilt pan, push steak away from you. Baste fast, and continuously. You want to brown the top while the bottom Sears. Check bottom, once brown, flip, and repeat.

Once both sides are caramelized, place steak in baking pan along with juices and into oven.

Cook to 125F for medium rare. 2 inch will take about 30 mins, 20 mins for 1 inch. Make sure to flip halfway.

Remove steak and place onto cutting board with the juices. Let rest 20 mins.

Cut steak, pour juices over, finish with maldon salt.