Reverse Sear Steak With Garlic Butter

Place steak on a wire rack set inside a small baking sheet. Season generously on all sides with sea salt.

Let the steak rest for 30 minutes on the counter, or for best results, rest it uncovered in the fridge overnight.

Preheat your oven to 225°F.

Place the steak in the oven and cook until the internal temperature reaches 120°F for medium-rare.

Remove the steak from the oven and let it rest while you heat your pan.

Heat a cast-iron skillet over high heat. Add the high-smoke point oil and heat until it begins to shimmer.

Carefully place the steak in the hot pan and sear until a deep golden-brown crust forms, about 1-2 minutes per side. Sear the fat cap as well.

For extra flavor, turn the heat down and add butter, the halved head of garlic, lime slices, and cilantro to the pan.

Tilt the pan and continuously spoon the melted butter and aromatics over the steak to baste it for about 30-60 seconds.

Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes.

Slice the steak against the grain, pour over any remaining pan juices, and serve.