Ingredients

1 ribeye, bone-in or boneless, 18–20 oz, about 1.5 in thick
1 tablespoons avocado, or grapeseed oil
2 tablespoons unsalted butter, optional, for basting
2 garlic cloves, smashed
3 sprigs thyme, fresh thyme or rosemary, optional

Outlaw Seasoning:
1½ teaspoons kosher salt
1 teaspoon coarse black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon ground coriander
⅛ teaspoon turmeric, optional, for color
Pinch cayenne, optional

Directions

Remove the ribeye from the fridge 30–45 minutes before cooking to come to room temperature. Pat completely dry.

Mix all the seasoning ingredients in a small bowl. Press generously onto both sides of the steak, including the edges and fat cap.

Heat a grill (450–500°F) or cast-iron skillet over high heat until just smoking. Add oil if using a skillet.

Sear the steak 4–5 minutes per side without moving it, until a deep crust forms. Sear the fat cap and edges about 1 minute.

(Cast iron only) Add butter, smashed garlic, and herbs. Tilt the pan and spoon the foaming butter over the steak for 1–2 minutes.

Pull the steak at 125°F for medium-rare (about 5°F below your target doneness).

Rest 8–10 minutes, then slice against the grain and serve.