Step 1: Remove the ribeye from the refrigerator and pat it completely dry with paper towels to ensure a better sear.
Step 2: Generously coat all sides of the steak, including the edges, with the sea salt, pressing it into the meat.
Step 3: Allow the steak to sit at room temperature for 45 minutes to dry brine and take the chill off the muscle fibers.
Step 4: Heat a cast-iron skillet over high heat until it is extremely hot. Add the beef tallow and let it melt until it shimmers.
Step 5: Carefully place the steak in the skillet. Sear for 3-4 minutes on the first side without moving it to develop a deep crust.
Step 6: Flip the steak and sear for another 3-4 minutes for medium-rare (internal temp of 130°F/54°C).
Step 7: Use tongs to hold the steak upright and sear the fat cap on the side for 60 seconds until rendered and crispy.
Step 8: Remove from the pan and let rest on a cutting board or warm plate for 10 minutes before slicing.