Step 1

Season the steak liberally with coarse sea salt, and heat a heavy, black steel pan as hot as possible.

Step 2

Add a thin film of canola oil, and sear the steak. When it has developed a deep, mahogany-colored Maillard crust, flip it and sear on the other side.

Step 3

Drain the “spent” cooking oil from the pan and introduce a few knobs of good butter, garlic cloves, thyme and rosemary. Allow those to melt and become aromatic and fragrant.

Step 4

Baste the steak until a prod with a thermometer registers roughly 108 ºF for a rare steak.

Step 5

When you've arrived at this temperature, remove the steak from the "roasting and seasoning" fat and reserve on a draining cooking grate very briefly, only about 5 or so minutes.

Step 6

To serve, carve the steak off of the bone and slice it thinly. Finish with a healthy drench of olive oil and a good "three-fingered" season of sea salt.