Ingredients:

  • 2 Prime Ribeye Steaks (1.5 inches thick, approx. 1 lb / 450g each)
  • 1.5 tsp Kosher Salt
  • 1 tsp Coarsely cracked Black Pepper
  • 2 tbsp Grapeseed or Avocado oil
  • 4 tbsp Unsalted butter
  • 5 cloves Fresh Garlic, smashed and peeled
  • 4 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary

Instructions:

  1. Remove steaks from the refrigerator 30 minutes before cooking to reach room temperature. Pat the steaks extremely dry on all sides with paper towels.
  2. Season the steaks aggressively with kosher salt and cracked black pepper, pressing the seasoning firmly into the meat.
  3. Heat a heavy 12-inch cast-iron skillet over high heat until the oil begins to shimmer and produce a faint wisp of smoke.
  4. Carefully place steaks in the pan, laying them away from you. Sear undisturbed for 3–4 minutes until a deep brown crust forms, then flip once.
  5. Reduce heat to medium-high. Add butter, smashed garlic, thyme, and rosemary. Once the butter foams, tilt the pan and spoon the hot flavored fat over the steaks continuously for 2–3 minutes.
  6. Use an instant-read thermometer to check the thickest part of the meat. Remove at 130°F (54°C) for medium-rare.
  7. Transfer steaks to a warm plate and pour the remaining pan butter over them. Rest for 8 minutes before slicing.