METHOD
Serve 4
- Let the steak sit at room temp for 30 mins. Pat dry, then generously season with salt.
- Heat oil in a cast-iron skillet until smoking. Sear steak for 3 mins per side for medium-rare (adjust for preference).
- Add butter, garlic, and rosemary. Tilt pan and spoon foaming butter over the steak for 1–2 mins.
- Transfer to a rack, tent with foil, and rest for 10 mins. Slice against the grain and serve with smoked bone marrow!
Source: https://ottowildegrillers.com.au/blogs/recipes/dry-aged-ribeye-grass-fed-meat


