Method 1: Pan-Seared & Oven-Finished

1. Bring to Room Temperature
   Remove steak from the fridge 30–45 minutes before cooking.

2. Season Generously
   Pat dry and season both sides with salt and pepper. Optional: rub with garlic and fresh herbs.

3. Sear the Steak
   Heat a cast iron skillet over high heat until very hot. Add a splash of high smoke-point oil.
   Sear steak for 2–3 minutes per side until a deep brown crust forms.

4. Add Aromatics & Butter
   Add a few tablespoons of butter, crushed garlic, and herbs to the pan. Baste the steak for extra flavor.

5. Finish in the Oven
   Transfer skillet to a preheated oven at 425°F (218°C).
   Cook for 5–8 minutes for medium-rare (internal temp: 130–135°F / 54–57°C).

6. Rest Before Serving
   Let steak rest for 5–10 minutes to allow juices to redistribute.

Method 2: Grilled Bone-In Rib Steak

1. Preheat Grill
   Set up a two-zone grill: high heat for searing, medium heat for finishing.

2. Sear Over High Heat
   Grill steak directly over high heat for 2–3 minutes per side.

3. Move to Indirect Heat
   Finish cooking over medium heat until desired doneness.
   Use a meat thermometer:

   • Rare: 120–125°F
   • Medium-Rare: 130–135°F
   • Medium: 140–145°F

4. Rest & Serve
   Let rest 5–10 minutes before slicing.

Serving Suggestions:

Pair with roasted vegetables, garlic herb butter, and a bold red wine like Cabernet Sauvignon or Syrah.