Temper and dry the steak

• Take the steak out of the fridge 30 minutes to an hour before cooking so it reaches room temperature.
• Pat the steak thoroughly dry with paper towels on both sides to get a better sear.

Heat the pan

• Heat a cast iron pan over medium-high heat until it starts to smoke.

Season the steak

• Coat the steak generously with kosher salt and garlic powder on both sides.
• Pat the seasoning in and don't forget the sides.
• Hold off on the pepper until after cooking so it doesn't burn.

Sear in beef tallow

• Add a generous amount of beef tallow to the hot pan.
• Lay the steak in and press it down, searing 4 minutes per side.
• Flip and press down again using a lid to avoid burning yourself.

Baste with garlic and butter

• Add the crushed garlic cloves and butter to the pan.
• Tilt the pan and spoon the foaming fat over the steak; thyme or rosemary can be added if you like.

Rest and finish

• Transfer the steak to a board and let it rest.
• Season with black pepper and slice before serving.