Sexy Time Steak

Sexy Time Steak (4 hour body)

2 rib eye steaks - 1-1.5" thick, grass fed ideally
salt + pepper
1 clover garlic
grass fed butter or ghee
1 package fresh rosemary sprigs

Prep:
A few hours before cooking - dry brine:
Cover in sea salt
refrigerate uncovered

90 minutes prior, rince steaks and pat dry
Rub with garlic, salt, and pepper
Put in freezer uncovered for 30-45 minutes

Preheat oven to 200 degrees, set probe thermometer to 135 degrees
Put cast iron on high heat for 5 minutes - coat with butter

1) Sear steaks in cast iron for 1 minute on each side

2) Place steaks on bed of rosemary

3) add butter or ghee to top of steaks

4) Put in oven uncovered for 25-30 minutes, or until probe thermometer goes off