Ingredients:

  • 2 (10 oz each, 1.25–1.5 inches thick) Boneless Ribeye Steaks
  • 1 tbsp High Smoke Point Oil (Avocado or Grapeseed)
  • 2 tbsp Unsalted Butter
  • 1 tbsp Coarse Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 sprigs Fresh Thyme
  • 2 cloves Garlic, smashed

Instructions:

  1. Prepare Steaks: Pat the ribeye steaks completely dry using paper towels. Season aggressively on all sides with kosher salt and black pepper. Allow steaks to temper at room temperature for at least 30 minutes prior to cooking.
  2. Sear: Place a cast iron skillet over high heat until screaming hot (a drop of water should evaporate instantly). Add the high smoke point oil. Once the oil shimmers, carefully place the steaks in the pan.
  3. Develop Crust: Sear undisturbed for 2–3 minutes per side until a deep, dark mahogany crust forms. Do not crowd the pan.
  4. Baste: Reduce heat to medium. Add the butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan so the butter pools, and continuously spoon the molten herb butter over the steaks for 1–2 minutes until the desired internal temperature is reached (e.g., 130°F for medium-rare).
  5. Rest: Remove the steaks from the pan and let them rest on a cutting board for 5 to 10 minutes. Slice against the grain and serve.