Classic American Forward Sear Ribeye Steak

Remove the steak from the refrigerator 20–30 minutes before cooking so it can reach room temperature. Pat it very dry with paper towels and season generously on all sides with salt.
Crush 2 cloves Garlic and prepare a sprig of fresh rosemary.

Preheat the oven to 170°C (340°F).
Heat a heavy-bottomed oven-safe pan (cast iron or stainless steel work best) over high heat for 1–2 minutes, until really hot.
Add 1 ¹/₄ tbsp Sunflower oil.

Carefully place the steak into the hot pan.
Sear for 1.5–2 minutes on each side, turning only once, until a deep golden-brown crust forms.
The goal is to create a strong crust, not to cook the inside at this stage.

Reduce the heat slightly.
Add:
- 35 gr Butter
- 2 cloves Garlic
- 5 gr Fresh Rosemary
Tilt the pan and spoon the melted butter mixture over the steak for 20–30 seconds, making sure it is evenly coated with the aromatic flavors.

Transfer the steak, still in the oven-safe pan (or into an oven-safe tray), to the preheated oven. Cook for approximately 7–10 minutes for medium-rare doneness (internal temperature of 54–56°C or 130–133°F for a steak 2–4 cm thick).
Adjust the time depending on the thickness of the steak and the desired level of doneness.

Remove the steak from the oven and transfer it to a cutting board. Let it rest for 5–10 minutes.
This crucial step allows the juices to redistribute, ensuring a tender and juicy steak.
After resting, season with freshly ground black pepper and slice against the grain before serving.