Ingredients:

  • Two 12 oz (340 g) Bone-in or Boneless Ribeye or Sirloin Steak (minimum 1.5 inches thick)
  • 1 Tbsp Coarse Sea Salt (e.g., Maldon)
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp High Smoke Point Oil (Grapeseed, Canola, or Sunflower)
  • 4 Tbsp (55 g) Unsalted Butter, chilled and cut into cubes
  • 2 lightly smashed Garlic Cloves
  • 4 sprigs Fresh Thyme or Rosemary Sprigs

Instructions:

  1. Pat and Season: Remove steaks from the refrigerator. Pat them completely dry using paper towels (moisture is the enemy of crust). Season aggressively on all sides with salt and pepper.
  2. Temper: Allow the steaks to sit at room temperature for a full 30 minutes. This ensures the meat cooks evenly from edge to edge.
  3. Preheat: Preheat your oven to 400°F (200°C).
  4. Heat the Pan: Place the cast iron skillet over high heat on the stovetop. Add the oil and heat until it is shimmering and just beginning to smoke (this should take 3-5 minutes).
  5. Initial Sear: Carefully place the steaks in the hot pan (they should sizzle immediately). Sear for 2 minutes undisturbed, then flip and sear the other side for 2 minutes. This creates the primary crust.
  6. Transfer to Oven: Immediately transfer the pan into the preheated 400°F (200°C) oven.
  7. Roast: Cook in the oven for 4–8 minutes, depending on your desired doneness. Check the temperature frequently using the instant-read thermometer.
  8. The Baste (The Flavour Boost): Once the steaks are approximately 10–15°F (5–8°C) below your target internal temperature (e.g., 115°F/46°C for Medium-Rare), remove the pan from the oven.
  9. Add Aromatics: Reduce the stovetop heat to medium-low. Add the butter, garlic cloves, and herb sprigs to the pan.
  10. Baste: Once the butter is melted and foaming, tilt the pan slightly and use a spoon to scoop the foaming herb butter over the steaks repeatedly for 60–90 seconds.
  11. Final Temperature Check: The residual heat from the basting should bring the steak up to the target internal temperature (125–130°F for Medium-Rare).
  12. Rest: Remove the steaks from the pan immediately and place them on a wire rack over a cutting board. Rest the steaks for 10 minutes. Do not skip this step.
  13. Slice and Serve: Slice the steak against the grain and serve, drizzling any accumulated resting juices over the meat.