The World's Best Steak

A thick cut, dry and well salted, very high heat, butter at the end, and a long rest.

Draft. The method as I remember it; it needs the real one.

• a thick cut, at least an inch and a half, so the outside can char before the middle overcooks
• dry the surface and salt it well ahead
• very high heat, cast iron, and don't move it
• butter, garlic and thyme basted over the last minute
• rest it as long as it cooked