Ingredients:

  • 2 Bone-in or Boneless Rib Eye Steaks (1.5 inches thick, approx. 1 lb / 450g each)
  • 2 tsp (12g) Coarse Kosher Salt
  • 1 tsp (5g) Cracked Black Peppercorns
  • 2 tbsp (30ml) High-Smoke Point Oil (Avocado or Grapeseed oil)
  • 3 tbsp (45g) Unsalted Grass-fed Butter
  • 3 Garlic Cloves (Smashed)
  • 3 Sprigs Fresh Thyme or Rosemary

Instructions:

  1. The Temper and Desiccation: Remove the steaks from the refrigerator 45 minutes before cooking. Use a paper towel to aggressively pat all sides dry. Generously season with kosher salt.
  2. The High-Heat Foundation: Place your cast iron skillet over high heat until the oil begins to shimmer and a faint wisp of smoke appears. Lay the steaks away from you to avoid oil splatter.
  3. Sear: Cook the steak for approximately 4 minutes on the first side without moving it, ensuring a thick, mahogany crust.
  4. The Butter Baste and Aromatics: Flip the steak. Immediately add the butter, smashed garlic, and herbs to the pan. Tilt the skillet slightly so the foaming butter pools at the bottom with the aromatics.
  5. Finish: Use a large spoon to continuously pour the flavored fat over the steak until the internal temperature reaches your desired level on an instant-read thermometer.
  6. Rest: Remove from heat and allow the steak to rest on a wire rack for at least 5-10 minutes before slicing to ensure juice retention.