Yeah the sage on the plate was raw, more for decorative purposes because the fried sage was really shriveled up

I prefer, but it was out at the grocery store, so I grabbed some sage instead.

Rosemary is a lot more herbal and astringent, and goes better with a fatty juicy steak. Sage is gentler, so while it tasted good, didn't compliment it as well imo. I haven't made thyme butter before, but I like tossing it in beef stews, so I'm sure it would be good with steak too.

It's a boneless ribeye!

Thank you! Almost set off the fire alarm for it 😅

It was in the oven at 200°F until the internal temp was at 100°F (this was a 1" cut of steak), then I seared it at a very high heat with ghee for about 2 minutes on each side.

I really smoked up my apartment to achieve that crust. I probably won't try searing at such high temps again until I move to a house with a fume hood.

Thank you! I've been reading lots of articles about steak haha