1 Tablespoon high quality grassfed butter, “cultured” preferred
2 springs thyme
2 teaspoons flaky or kosher salt
Directions
Heat a 10-12” cast iron or other heavy bottomed skilled with no oil in it over high heat for 5 minutes.
Sprinkle one teaspoon of the salt on all sides of the steak.
Use tongs to hold the fat cap (the thin white edge of the steak) touching the pan for 3 minutes. This will render out a small amount of beef fat that you will use to cook the steak. If there is not enough fat cap to do this or you are unable, use a teaspoon of ghee or high heat fat to lightly oil the hot cooking surface.
Tip the steak onto its face and sear on high heat on each face for 2 minutes, until deep brown and crusted. Test for your preferred done-ness with whatever technique you prefer: touch, temperature, etc.
Remove from the heat and place the tablespoon of butter – cut into chunks – distributed across the steak. Let melt and sprinkle with the fresh thyme leaves and remaining teaspoon of salt