Ingredients:

  • thick-cut Steaks (Sirloin, Ribeye, or Filet)
  • Tablespoon Fresh Rosemary, finely chopped
  • Tablespoon Fresh Thyme leaves, stripped
  • large Garlic cloves, crushed/minced very fine
  • Tablespoons Olive Oil (high smoke point preferred)
  • Teaspoons Coarse Sea Salt (or Kosher Salt)
  • Teaspoon Freshly cracked Black Pepper
  • Tablespoons High Smoke Point Oil (Canola, Grapeseed)
  • Tablespoons Unsalted Butter
  • large sprigs fresh Rosemary
  • sprigs fresh Thyme

Instructions:

  1. Pat the steaks thoroughly dry with paper towels. Season generously on all sides with the coarse salt and pepper.
  2. Create the Power Rub: In a small bowl, thoroughly combine the minced garlic, chopped rosemary, thyme leaves, and 3 Tbsp of olive oil until it forms a thick paste.
  3. Apply the Rub: Vigorously rub the paste mixture evenly over all surfaces of the salted steaks.
  4. Rest/Infuse: Place the coated steaks on a rack set over a plate. Allow them to sit at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
  5. Preheat Pan: Heat the high smoke point oil in your cast iron skillet over high heat until it just begins to smoke slightly.
  6. The Sear: Carefully place the steaks away from you into the hot pan. Sear undisturbed for 2–3 minutes per side to achieve a deep brown crust.
  7. The Baste: Reduce the heat to medium. Add the butter, rosemary sprigs, and thyme sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and continuously scoop the foaming, herbed butter over the top of the steaks for 1–2 minutes.
  8. Check Doneness: Insert the meat thermometer into the thickest part of the steak. Remove from heat when the internal temperature is about 5°F below your target doneness.
  9. Rest: Transfer the steaks immediately to a clean cutting board. Tent loosely with foil and let them rest for a solid 5–8 minutes before slicing or serving.