Dry brine steak by coating one side with a generous amount of salt. Then leave in fridge for 2 hourse or preferably overnight

Rinse of steak after dry brining and pat it very dry with paper towels, then steak on a cake cooling rack or a few wooden dowels so air can circulate around steak

place steak in freezer for 30 to 45 min and no longer. The cold air ensures that the steaks serface is dry

Preheat Oven to 200°

heat a cast iron pan on stovetop at the highest heat and coat with grapeseed oil

rub halved garlic clove on steak serface and then salt and pepper

place steak in skillet and cook for 2 min. on both side then using tongs hold the steak sideway to sear the edges of the steak and remove steak to make bedding in the pan with the rosemary

Put Steak on top of the rosemary and add the ghee right on top of Steak then place probe thermometer into steak Set @ 138° and place steak in oven until done

Let steak sit for at least 8 min. then enjoy