First, unwrap your glorious chateaubriand and let it come up closer to room temperature. While it is coming up to room temp, sprinkle a generous amount of Kosher salt all over the meat. Let sit for 10-15 minutes while you prep the skillet. 

There are several cooking methods you can use to cook a steak, but for this recipe I used a non-stick skillet on the stove so I could control the temperature and baste in butter throughout the cook. 

To prep the skillet, turn the stove to medium heat and drizzle 1-2 tbsp olive oil in the pan. Once warm, place your steak in the skillet and let sit for 3-5 minutes, then roll it onto each side and repeat. Using tongs, pick up the meat and cook the ends for a minute or so (you may have to hold it up). Be sure to check the internal temperature to ensure it reaches safe eating temperatures, we are shooting to cook it until 115 degrees F. 

• Rare: 120-125 degrees 

• Medium Rare: 130-135 degrees 

• Medium: 140-145 degrees 

• Medium Well: 150-155 degrees 

• Well: 160+ degrees 

(Tip: pull the steak 5 degrees before your desired temperature so it can carryover while resting)

Prior to pulling the steak off, put a quarter stick of butter into the pan with a couple sprigs of thyme. Tilt the pan and with a spoon, scoop and pour the melted butter all over the steak. Continue to roll the steak over so you can pour butter over each side. When the steak hits your target temperature of 115 degrees, pull it off to rest for 10 minutes. During this time, the steak will continue cooking internally for another 5-10 degrees to a perfect rare. After the rest, put it on a plate and enjoy!