The Steak
1 thick-cut ribeye (12–16 oz)
1 tbsp neutral oil
1½ tbsp unsalted butter
4 garlic cloves, smashed
Sprigs of fresh thyme (optional rosemary)
Kosher salt and freshly cracked black pepper

Gold Sauce
1 tbsp unsalted butter
½ small shallot, finely minced
1 garlic clove, minced
1½ tsp Dijon mustard
½ tsp whole-grain mustard
¼ cup beef stock
¼ cup heavy cream
½ tsp crushed black peppercorns
⅛ tsp turmeric (for color)
2 tbsp finely grated Parmesan
Salt to taste

How to make it:

1. Season the beast. Pat the ribeye dry and generously season with kosher salt and black pepper. Let it sit for 20–30 minutes.

2. Sear the hell out of it. Heat a cast-iron skillet over medium-high heat. Add oil and sear the ribeye for approximately 3–4 minutes per side, depending on thickness.

3. Butter-baste. Reduce heat to medium. Add 1½ tbsp butter, smashed garlic, and thyme. Tilt the pan and spoon the foaming butter over the steak for 1–2 minutes. For medium-rare, aim to pull the steak around 125–130°F, allowing for carryover cooking. The USDA recommends 145°F followed by a 3-minute rest for food safety.

4. Let it rest. Transfer the steak to a cutting board and rest for 5–10 minutes.

5. Make the liquid gold. Pour off excess fat, leaving about 1 tsp in the skillet. Add 1 tbsp butter and minced shallot. Cook for 1–2 minutes. Add the garlic and crushed peppercorns, and cook for another 30 seconds.

6. Build the sauce. Pour in beef stock and scrape up the browned bits. Reduce by half. Whisk in both mustards, heavy cream, and turmeric. Simmer gently for 2–3 minutes until slightly thickened.

7. Finish strong. Remove the sauce from the heat and stir in Parmesan until smooth. Taste and adjust salt. If it's too thick, add a splash of beef stock.

8. Make it rain. Slice the ribeye against the grain, fan it across a plate, and pour that liquid gold all over it. Finish with flaky salt.

Pair it with Middle Finger II