Bring the steak to room temperature for about 1 hour.
Render the beef fat in a small saucepan over low heat, when it is melted add the butter, garlic thyme, and rosemary and keep it over the low flame for 10 minutes.
Season the steak with salt and pepper.
Sear the steak for 3-4 minutes per side.
Remove the steak from the grill and slice either side off the bone.
Heat a cast iron skillet, add the clarified butter, thyme, garlic and rosemary.
Rearrange the steak slices back around the bone to essentially put the steak back together and put it in the pan with the beef fat/butter mixture and continue cooking, while basting.
