Can you brown a steak and then throw it in the oven? Or toast it first and then sear it before serving? Yes, both methods work. But to be perfectly honest, we find that adding a different cooking method is unnecessary.
° 2 inch (about 2 lb) thick rib eye steak.
° kosher salt
° Freshly ground black pepper
° 1 tbsp.oil olive
° 2 tbs unsalted butter
° 3 garlic cloves, lightly mashed
° 2-3 sprigs fresh thyme
° 2-3 fresh rosemary sprigs
° sea salt
* Directions :
Season the steak with salt and pepper on a plate.
Let it rise for 30 minutes to reach room temperature.
Heat oil in a large cast iron skillet over medium-high heat until very hot.
Add the meat and cook until a dark crust forms on the bottom, about 6-7 minutes.
Turn the steak over and cook for another 6 minutes.
Reduce heat to medium-low and add butter, garlic, thyme, and rosemary.
Continue cooking, using a spatula to butter the steak in the bottom of the skillet and flip the steak halfway through, until the steak is medium-rare (about 120 degrees), another 5 minutes. Place the steak on a cutting board and let it rest for 10 minutes before chopping.Sprinkling with unstable sea salt before serving.