Ingredients
SPICE RUB
2 Tbsp. Aleppo Pepper
2 Tbsp. finely ground coffee beans
2 Tbsp. freshly ground black pepper
2 Tbsp. (packed) dark brown sugar
2 tsp. smoked paprike
STEAK
1 2’-2 1/4" thick bone-in rib eye (about 2 - 2 1/2 lbs)
2 tsp. kosher salt
4 Tbsp. grapeseed or vegetable oil (divided)
3 Tbsp. unsalted butter
1 garlic clove, lightly crushed
4 sprigs thyme
1 sprig rosemary
flaky or coarse sea salt
Preparation
SPICE RUB mix all ingredients in small bowl. Transfer to airtight container (can be made 1 month ahead, store at room temperature)
STEAK Preaheat oven to 400. Set a wire rack in large rimmed baking sheet. Season steak with kosher salt and 2 Tbsp. spice rub, press on all sides of meat and add more rub if needed
Heat 2 Tbsp. oil in large cast-iron skillet over high heat. When oil shimmers, place steak in skillet. Sear for 1 minute. Transfer to a plate and drain fat from skillet.
Wipe skillet clean and heat remaining 2 Tbsp. oil and sear other side of steak. Add butter, garlic and herbs to skillet, cook until butter is foamy. Tip skillet and baste steak with butter for 1 minute. Turn steak and baste other side for 1 minute.
Pile herbs on top of steak, transfer skillet to oven and roast until meat reads 125 degrees for medium (15-17 minutes).
Transfer steak to prepared rack, let rest for 20 minutes. Cut steak from bone, slice and sprinkle with salt.
