Perfect Steak with Buttered Radish Toast

1. Season the Steak

Begin by generously seasoning your rib-eye steak with kosher salt and freshly ground black pepper. This can be done an hour before cooking or up to a day in advance. This step is essential as it allows the seasoning to penetrate the meat, enhancing its flavor.

2. Sear the Steak

Heat a tablespoon of canola oil in a cast iron skillet over high heat. Once the oil is shimmering, carefully place the steak in the skillet. Let it sear undisturbed for about 6 to 8 minutes. Flip the steak and repeat the searing process on the other side for another 6 to 8 minutes until both sides are beautifully browned.

3. Baste and Rest the Steak

Remove the skillet from the heat and add 2 tablespoons of butter, fresh thyme sprigs, and crushed garlic cloves. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter mixture for 1 to 2 minutes. Transfer the steak to a cutting board and let it rest for 10 minutes, allowing the juices to redistribute and ensuring a juicy, tender bite.

4. Prepare the Toast

While the steak is resting, toast the slices of crusty bread until golden brown. In a small bowl, mix together the chopped parsley, finely chopped anchovy fillets (if using), and drained capers. This combination will add a bright and savory punch to your toast.

5. Assemble the Toast

Spread 2 tablespoons of room temperature butter over the toasted bread slices. Layer thinly sliced radishes on top, followed by the parsley mixture. The radishes provide a crisp, peppery contrast to the rich butter and savory toppings.

6. Serve

After the steak has rested, slice it against the grain and plate it with the pan juices drizzled over. Sprinkle a pinch of flaky sea salt over the steak slices for an extra touch of flavor. Serve alongside the buttered radish toast for a delightful and balanced meal.