Ingredients:

  • 2 (1.5-inch thick) Prime Ribeye Steaks (approx. 450g / 1 lb each)
  • 15 ml (1 tbsp) Avocado or Grapeseed oil
  • 10 g (2 tsp) Flaky Kosher salt
  • 5 g (1 tsp) Freshly cracked black pepper
  • 60 g (4 tbsp) Unsalted high-fat European butter
  • 4 cloves Fresh garlic, smashed but whole
  • 3 sprigs Fresh rosemary
  • 3 sprigs Fresh thyme

Instructions:

  1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Use a paper towel to pat the steaks extremely dry on all sides. Season aggressively with salt and pepper right before cooking.
  2. Heat a heavy-bottomed cast iron skillet over high heat until the oil begins to shimmer and produce a faint wisp of smoke.
  3. Carefully lay the steaks into the pan, laying them away from you to prevent splashing. Sear for 3–4 minutes without moving them until a deep, mahogany-brown crust forms. Flip the steaks using tongs.
  4. Reduce the heat to medium-high. Add the butter, smashed garlic, rosemary, and thyme to the pan. Once the butter foams, tilt the pan slightly and use a large spoon to continuously pour the hot butter over the steaks for 2–3 minutes.
  5. Check the internal temperature with an instant-read thermometer (aim for 54°C / 130°F for medium-rare). Remove steaks from the pan and place on a warm plate.
  6. Pour the remaining pan butter over the steaks and tent loosely with foil. Let them rest for 10 minutes before slicing against the grain.