Place the baking sheet with the steak directly from the fridge into the oven and cook until the meat reaches an internal temperature of 95-100F for medium-rare (the meat will continue cooking as it rests and as it’s seared), about 45 minutes. .

After the steak has been in the oven for 40 or so minutes, place a cast-iron pan over high heat. You want to get this pan screaming hot.

As the pan is heating, do an initial temperature check to avoid overcooking. To check the temperature, remove the steak from the oven and insert a meat thermometer into the middle of the steak from the side. Wait 3-5 seconds to get a reading.

When the steak reaches 95-100F, add the oil to the hot pan. Using tongs, sear the the fat cap on the sides of the steak briefly then place the steak flat into the hot pan and sear 30 seconds. Flip the steak, add the butter to the pan along with the herbs and garlic clove, and cook the steak for another 30 seconds, basting the meat with the melted butter by tilting the pan slightly and continuously spooning the melted butter over the top surface of the meat. For medium-rare, pull the steak from the heat when it’s about 10°F below your target temperature (around 120°F). During a 20-minute rest, carryover cooking will bring it up to 130–135°F.

Let the steak rest for about 20 minutes before slicing.

Set up a grill with direct and indirect zones, heating one side to high and leaving the other off.

Melt the butter. Once melted, add garlic clove and rosemary sprigs. Set aside.

Place the steak onto the indirect heat side, close the lid and cook for 10 minutes before taking an initial temperature check. Cooking time will vary depending on the steak and heat of your grill so check the temperature often to avoid overcooking.

Once the steak reaches 95-100F, brush it with the melted butter on both sides then place directly on the hot side of the grill and sear for 30 seconds on each side. Be careful of flames that may flare from when the buttered side hits the fire!

After the steak has been seared on both sides, remove to a platter, brush with additional butter and let rest.

After 20 minutes, slice and serve.