A little Salt, a Lot of Love & One Rib eye

When all you crave is something simple. Four ingredients & patience bring a perfect golden crust with a buttery center.

Steak, Rosemary, French butter, and Maldon salt.

Rest your steak at room temperature for 30 minutes.

Heat a cast iron pan or nonstick stainless steel pan until scorching hot, do NOT use oil.

Sear the steak for 2 to 3 minutes until a golden crust forms, the fat rendered will allow you to flip the steak.

Wipe excess fat from the pan to avoid smoking.

Return the steak to the pan & sear the opposite side for another two or three minutes.

Add a generous amount of butter and rosemary to the pan, lower the heat to medium.

Tilt the pan and spoon butter over the steak as it finishes cooking for another minute or two.

Remove the steak & transfer to a rack or chopping block.

Allow the steak rest for 5 minutes.

Finish with Maldon flakes just before serving.