p.s. the best.

You’ll have to forgive the questionable photo – it was late and there was no light save the horrifying (in this context) task lighting in our kitchen.

But I find myself needing to tell you about this hyperbole-worthy steak.

I used the same method I have employed for cooking steak my entire adult life, but with the crucial basting step taken directly from our friends at momofuku. It’s the basting that takes this steak over the top, so all credit goes to genius David Chang.

Here’s what you need:

2 ribeye steaks, about 375g each and 2″ (or so) thick (and get the best “happy meat,” ie. local, grain-fed etc., that you can afford)
sea salt and freshly ground black pepper
1/4c unsalted butter
4 fat cloves garlic, cut lengthwise into quarters

Remove steaks from the fridge at least an hour before cooking, if possible.

Preheat oven to 400 degrees. Set a large cast iron or other very heavy skillet on a burner set to medium-high heat.

Turn on an extractor fan, if you have one, or open a window.

When oven has preheated and pan is very very hot, generously salt and pepper both sides of both steaks. Place steaks in pan and cook, without moving them, for two minutes. Flip steaks and cook another two minutes.

Transfer steaks, in their pan, to the hot oven and cook 2 minutes.

Return pan to stove and immediately reduce heat. Throw butter and garlic in the pan and, holding the pan at a 45-degree angle, baste steaks constantly for two minutes.

Remove steaks to a warm plate to rest until ready to serve, 5-8 minutes. Remove pan from heat, leaving garlic and butter and steak juices right where they are.

(I used the steak resting time to cook some green beans, light some candles, and open some wine, but of course what you do in those 5-8 minutes is up to you.)

Just before serving, pour pan contents over steaks.

Serves two.