Ingredients:

  • 2 (12-oz) Ribeye or New York Strip steaks, 1.5 inches thick
  • 1.5 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Grapeseed or Avocado oil
  • 3 tbsp Unsalted butter
  • 4 cloves Garlic, smashed and peeled
  • 3 sprigs Fresh Thyme or Rosemary

Instructions:

  1. Pat the steaks exceptionally dry on all sides using paper towels. Season generously with Kosher salt and black pepper only seconds before cooking to prevent moisture draw-out.
  2. Heat a cast iron skillet over high heat until the oil is shimmering and just starting to smoke. Place steaks in the pan, searing for 3 minutes until a deep brown crust forms.
  3. Flip the meat. Use tongs to turn the steaks over. Listen for a continuous, aggressive sizzle.
  4. Baste the beef. Tilt the pan and spoon the foaming butter over the meat repeatedly for 2 minutes.
  5. Check for doneness. Remove from heat when the thermometer reads 135°F for medium rare.
  6. Rest the steak. Transfer to a board and wait 8 minutes until the juices settle.