Thick ribeye steaks with a salicornia salt and black pepper crust, seared in beef tallow and basted with garlic and thyme for a deeply savoury, steakhouse-quality result at home.

INGREDIENTS
• 2 ribeye steaks (300g each)
• 1½ teaspoons salicornia salt
• 1 teaspoons coarsely ground black pepper
• 2 tablespoons beef tallow or butter
• 4 garlic cloves, crushed
• 4 sprigs thyme

STEPS
1. Season and rest at room temperature: Remove 2 ribeye steaks (300g each) from the fridge at least 45 minutes before cooking and pat completely dry with paper towels. Mix 1.5 teaspoons salicornia salt and 1 teaspoons coarsely ground black pepper together in a small bowl, then press the mixture firmly onto both sides and all edges of each steak, coating evenly. Leave uncovered at room temperature to allow the seasoning to adhere.

2. Preheat the pan until smoking: Place a heavy cast iron or carbon steel pan over the highest heat your stove allows. Leave it to heat for a full 3–4 minutes — it should be smoking before anything goes near it. A properly preheated pan is the difference between a sear and a steam.

3. Sear the first side: Add 2 tablespoons beef tallow or butter to the pan and let it melt and begin to shimmer. Immediately lay 2 ribeye steaks (300g each) down away from you. Press each steak firmly with a spatula for the first 15–20 seconds to ensure full contact with the pan. Do not move them after that.

4. Flip and sear the second side: Cook without moving for 2–3 minutes until a deep, dark mahogany crust has formed on the bottom. Flip once. Sear the second side for a further 2 minutes. Then use tongs to hold each steak upright on its fatty edge for 30–45 seconds to render and caramelise the fat cap.

5. Baste with garlic and thyme: Reduce the heat to medium. Add 4 garlic cloves, crushed and 4 sprigs thyme to the pan around the steaks. As the tallow or butter re-foams with the aromatics, tilt the pan toward you and use a large spoon to scoop the hot fat continuously over the top surface of each steak. Baste constantly for 60–90 seconds — this bastes the top, perfumes the crust, and finishes the cook.

6. Rest uncovered on a wire rack: Transfer the steaks to a wire rack set over a tray — not a flat board, which traps steam and softens the crust. Spoon a little of the pan fat over the top. Rest for a minimum of 5 minutes, or up to 8 for a thicker cut. Do not tent with foil as it will trap steam and ruin the crust.

7. Slice and serve: Serve the steaks whole or slice against the grain into 1cm strips and fan across a warm plate. Spoon any resting juices from the tray over the top. A final pinch of 1.5 teaspoons salicornia salt on the cut surface is optional but exceptional.

NOTES
Beef tallow gives a richer, more savoury crust than butter and has a higher smoke point — ideal for this method. If using butter, add it slightly later in the cook to avoid burning. The salicornia salt's mineral depth is a natural match for the nutty, concentrated flavour of dry-aged beef. For medium-rare, pull the steaks at an internal temperature of 54–57°C. A meat thermometer is the most reliable way to nail doneness every time. These steaks need nothing else — no sauce, no sides required.