Ingredients:

  • 2 (1.5-inch thick) Ribeye Steaks, approx. 1 lb each
  • 2 tbsp Avocado Oil
  • 2 tbsp Unsalted Butter
  • 1.5 tbsp Kosher Salt
  • 1 tsp Coarsely Cracked Black Pepper
  • 3 Garlic Cloves, smashed
  • 2 sprigs Fresh Rosemary or Thyme

Instructions:

  1. Prep the meat. Pat the steaks completely dry with paper towels. Note: Surface moisture is the enemy of a good sear.
  2. Season aggressively. Coat all sides, including the edges, with the salt and cracked pepper. Until the meat looks frosted with seasoning.
  3. Heat the skillet. Place your cast iron over high heat and add the avocado oil. Wait until the oil is shimmering and just starting to wisp with smoke.
  4. Start the sear. Lay the steaks in the pan away from you to avoid splashes. Note: Press down slightly to ensure total contact with the metal.
  5. Form the crust. Cook for 3-4 minutes without moving them. Until a dark, mahogany crust forms.
  6. Flip and repeat. Turn the steaks over. Cook another 3 minutes. Until the second side matches the first.
  7. Add the aromatics. Drop the butter, smashed garlic, and herb sprigs into the pan. Note: Tilt the pan so the melting butter pools at the bottom with the herbs.
  8. Baste the beef. Use a large spoon to pour the foaming butter over the steaks repeatedly for 2 minutes. Until the aroma is nutty and the garlic is golden.
  9. Check the temp. Pull the steaks when they hit 130°F for medium rare. The meat should feel like the fleshy part of your palm.
  10. Rest the steaks. Transfer to a warm plate and let them sit for 8 minutes. Note: This is when the juices redistribute for a velvety texture.