What you need:

• 1 Thick-cut Rib Eye (room temp is non-negotiable, folks).

• A heavy-duty cast iron skillet.

• Talo Food Lube "Steak Oil" Avocado Oil

The play-by-play:

• Pat it Dry: Use a paper towel. If your steak is wet, it’ll steam. We want a sear, not a bath. Season aggressively with salt.

• Lube the Pan: Get that skillet ripping hot. Squeeze a generous swirl of Talo into the pan. It should shimmer and dance immediately.

• The Sear: Lay the steak away from you. Let it sit for 3–4 minutes. Don't touch it. Don't even look at it. Let Talo do the work.

• The Baste: Flip it. Now, add another squeeze of Talo, the garlic, and the rosemary. Tilt the pan and spoon that foaming, beefy "lube" over the steak for the final 2 minutes.

• Rest: Let it sit for 10 minutes. If you cut it now, you’re fired.