Dry Spice Rub for Steaks

Preheat oven to 400°. Set a line rack inside a large rimmed cooking sheet. Period steak with kosher sodium and 2 tablespoons spruce wipe, pressing onto all edges of animal meat and including more spice scrub because of the teaspoonful if required to layer entire area.

Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high temperature. When oil starts to shimmer, place steak in skillet (make sure to have lover on large; the wipe produces some smoke). Sear steak for 1 min (any more in addition to scrub will begin to burn). Transfer steak to a plate and very carefully empty fat from skillet.

Wipe skillet clean with a paper towel. Temperature continuing to be 2 tablespoons oil in skillet and sear opposite side of steak for 1 min. Add butter, garlic, and natural herbs to skillet; cook until butter is foamy. Very carefully tip skillet and, using a large spoon, baste steak over and over repeatedly with butter for 1 min. Turn steak and baste opposite side for 1 minute.

Pile natural herbs on top of steak, transfer skillet to range, and roast until an instant-read thermometer inserted horizontally into center of animal meat registers 125° for method, 15-17 minutes.