- 1 Tomahawk Ribeye (average weight between 36 – 40 ounces)
- 3-4 sprigs of thyme
- 3 cloves garlic
- 2 tablespoons butter
- 2 tablespoons olive oil
- Pink sea salt or flaky sea salt (Maldon)
Prepare a 12” Cast iron skillet smoking hot.
Season steak very heavy with salt. Almost coating it.
Add oil to smoking hot pan. Place steak down and add a bit of pressure on top to ensure entire steak is making contact with the pan. Sear steak for 5 minutes for rare or 6 minutes for medium-rare then flip. Once steak is flipped add herbs and garlic to pan.
Using a large spoon while working quickly, add butter to pan where the herbs and garlic are, tilt pan and begin spooning hot browned butter all over top of steak.
After two minutes pass, remove steak from pan and let rest for 3-5 minutes. Slice steak and spoon over the brown butter sauce.
Finish with more sea salt and garnish with the herbs and garlic from the pan.