Ingredients:

  • 1.5 lb ribeye steak
  • 2 tbsp coarse sea salt
  • 2 tbsp beef tallow
  • 3 tbsp unsalted butter

Instructions:

  1. Pat the steak extremely dry with paper towels to ensure a proper sear.
  2. Allow the steak to sit at room temperature for 30–60 minutes to temper.
  3. Generously coat all sides, including the fat cap, with salt, pressing it into the fibers.
  4. Place a cast iron skillet over high heat until the beef tallow begins to shimmer and smoke.
  5. Lay the steak in the pan and sear for 3–4 minutes per side without moving to develop a deep mahogany crust.
  6. Use tongs to sear the fat strip on the side for 1–2 minutes until crispy and golden.
  7. Reduce heat to medium and add unsalted butter to the pan.
  8. Tilt the pan and continuously spoon the bubbling butter over the steak for the final 2 minutes.
  9. Remove the steak when the internal temperature reaches 130°F (54°C) for medium-rare.
  10. Transfer to a warm plate and let the steak rest for 10 minutes before slicing.