Ingredients:
- 2 x 10 oz / 280 g Steak (Ribeye or Sirloin), bone-in preferred
- 2 tsp / 10 g Flaky Sea Salt, plus extra for finishing
- 1 tsp / 5 g Freshly Ground Black Pepper
- 2 Tbsp / 30 ml High Heat Cooking Oil (Grapeseed, rice bran, or refined avocado oil)
- 3 Tbsp / 45 g Unsalted Butter, cold and cubed
- 4 large sprigs Fresh Thyme Sprigs
- 3 large Garlic Cloves, smashed lightly, skin left on
Instructions:
- Pat the steaks aggressively dry with kitchen paper. Season generously on all sides with salt and pepper.
- Place the steaks on a cooling rack (or a plate) and leave them at room temperature for 30–45 minutes (tempering). Preheat the oven to 375°F (190°C).
- Place the heavy-bottomed, oven-safe pan over a high heat burner. Wait until the pan is extremely hot. Add the high-heat cooking oil; it should shimmer immediately.
- Carefully place the steaks in the hot oil. Sear undisturbed for 2–3 minutes until a deep brown crust forms.
- Flip the steaks and sear the second side for 1–2 minutes. Use tongs to sear the fat cap edge if applicable (about 30 seconds).
- Immediately transfer the pan (with the steaks inside) to the preheated 375°F (190°C) oven. Cook for 3–5 minutes, depending on the thickness.
- Remove the pan briefly. Add the cubed cold butter, smashed garlic, and thyme sprigs to the pan around the steaks.
- Return the pan to the oven and continue cooking until the steak is 5–10 degrees below your target final temperature (e.g., 125–130°F for Medium-Rare removal). Use an instant-read thermometer.
- Once the steak hits the target removal temperature, take the pan out of the oven immediately. Transfer the steaks to a clean cutting board.
- While the steak rests, use a spoon to scoop up the melted butter, thyme, and garlic from the pan and spoon it over the resting steaks for 30–60 seconds (basting).
- Let the steaks rest, uncovered, for a full 10 minutes. This resting period is critical for juiciness.
- Slice against the grain, finishing with a final pinch of flaky sea salt.