Ingredients:

  • 2 (1.5-inch thick) Ribeye Steaks, preferably Prime or Choice grade (approx. 450g / 1 lb each)
  • 15g (1 tbsp) Avocado oil
  • 10g (2 tsp) Flaky sea salt
  • 5g (1 tsp) Freshly cracked black pepper
  • 45g (3 tbsp) Unsalted high-quality butter
  • 3 cloves Garlic, smashed
  • 4 sprigs Fresh Thyme

Instructions:

  1. Use paper towels to press firmly onto all sides of the steak until the paper comes away bone-dry. Season aggressively with salt and pepper from a height to ensure even distribution.
  2. Place your cast iron skillet over high heat until the oil begins to shimmer and produce the first wisps of smoke. Lay the steaks away from you to avoid oil splatter.
  3. Sear the steaks, flipping every 60 seconds to distribute heat more evenly and create a uniform crust without a thick grey band in the interior.
  4. Add the butter, smashed garlic, and herbs to the pan. Once the butter foams, tilt the pan and use a spoon to continuously baste the steaks (arrosage) for the final 2-3 minutes of cooking.
  5. Remove steaks from the pan once the internal temperature reaches your preference (130°F for medium-rare). Rest for 5-10 minutes before slicing.