Ingredients - Grass Fed Unsalted Butter - Ribeye Steak - Fresh Rosemary - Fresh Thyme - Kosher Salt - Fresh cracked black pepper - Grape seed oil or beef tallow - Garlic cloves Equipment - https://amzn.to/3xiAjEC - Meat thermometer - Temperature Laser - Cast iron or Carbon Steel Pan **Directions** Remove your meat from the refridgerator an hour before cooking. Allow to come to room temp. Heat your pan to medium high. This is important to have your pan up to temp Pat your steak Dry and season liberally with Salt & Pepper Peel your garlic and prepare your rosemary and thyme sprigs When your pan is around 650-700 degrees add your cooking oil, about two tablespoons of tallow or grapeseed oil Cook for 1 minute Flip the steak and add garlic, rosemary and thyme. Allow to “fry” in the juice Cook for 60 seconds. Flip steak and add 1/4 - 1/2 stick of butter. Baste the steak for the next minute flip steak. Repeat. Check the internal temperature until it reaches 110*F remove and rest for 5 minutes.