Ingredients:

  • 2 (12-14 ounce) ribeye steaks, about 1-1.5 inches thick
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon avocado oil (15ml)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon freshly ground black pepper (2.5g)
  • 4 tablespoons (1/2 stick) unsalted butter, softened (57g)
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 teaspoon kosher salt (1.25g)
  • 1/4 teaspoon freshly ground black pepper (1.25g)

Instructions:

  1. Combine softened butter, minced garlic, parsley, thyme, salt, and pepper in a small bowl. Mix well. Set aside.
  2. Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil and avocado oil in a heavy-bottomed skillet over high heat until shimmering and almost smoking.
  4. Carefully place steaks in the hot skillet, ensuring they don't overcrowd the pan. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness, pressing down gently with tongs.
  5. Use a meat thermometer to monitor internal temperature: Rare: 125°F (52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+)
  6. In the last minute of cooking, add the garlic-herb butter to the skillet. Tilt the pan and use a spoon to baste the steaks with the melted butter.
  7. Remove steaks from skillet and place on a cutting board. Let rest for 5-10 minutes before slicing against the grain.
  8. Slice the steak and serve immediately, drizzling with pan juices.