Texas native cowboy chef, Mike Newton, is one of 20 all-stars "Back to Win" on the newest season of MasterChef. He shares the recipe for a popular seasoned, seared steak and the sauce some folks might add.

16-24 oz Bone-In Ribeye, Tenderloin, Strip, etc.  2 T Black Pepper medium grind  2 T Kosher Salt  1 T Granulated Garlic  3 T Oil (grapeseed oil, duck fat, vegetable, etc.)  1 Stick Butter  2 Fresh Rosemary Sprigs  4 Garlic Cloves, whole peeled  1 Fresh Lemon, cut in half  Compound Butter  Flaky Sea Salt 

1. If Steaks are refrigerated, remove from refrigerator and set aside to bring up to room temperature at least 30-45 minutes before searing. 

2. Pre-Heat oven to 350°. 

3. In small mixing bowl, combine Black Pepper, Kosher Salt and Granulated Garlic, and mix by hand until thoroughly integrated. 

4. Season Steaks with seasoning mixture on all sides. 

5. Pre-heat large Cast Iron skillet on medium-high heat. 

6. Add Oil to skillet and heat just until it begins to bubble. Add Steaks and sear on all sides for about 2 minutes per side, depending upon thickness. 

7. Once Steaks are seared, add Butter, Rosemary and Garlic Cloves to skillet and baste continuously for 1 minute on each side, carefully tipping skillet toward you to partially remove from heat as you baste. 

8. Remove from stovetop, and place skillet and steaks in pre-heated oven until cooked to medium rare with an internal temperature of 115°. 

9. Remove from oven, cover and let rest 5 minutes. Top with a squeeze of Lemon juice, Compound Butter, a sprinkle of Sea Salt, and serve

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