Cast-Iron Ribeye with Herb Butter

Remove steaks from the refrigerator 30–45 minutes before cooking. Pat very dry with paper towels, then season all over with kosher salt and black pepper.

Heat a cast-iron skillet over medium-high to high heat until very hot. Add oil and swirl to coat.

Place steaks in the skillet and do not move them for 2–3 minutes, until a deep brown crust forms. Flip and sear the second side 2 minutes.

Lower heat to medium. Add butter, garlic, rosemary, and thyme. Tilt the pan and spoon the foaming butter over the steaks for 1–2 minutes.

For medium-rare, cook until the internal temperature reaches 130–135°F. Remove steaks to a plate and rest 8–10 minutes.

Squeeze a small amount of lemon over the top, then slice against the grain or serve whole. Spoon a little of the pan butter over each steak and finish with flaky salt.