Ingredients:

  • 2 Steaks (12-16 oz each) Bone-in Ribeye or Sirloin Steak (at least 1.5 inches thick)
  • 1 Tbsp Coarse Sea Salt (e.g., Maldon)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Neutral Oil (e.g., Grapeseed or Canola)
  • 4 Tbsp Unsalted Butter (cut into 4 pieces)
  • 4 Whole Garlic Cloves (lightly smashed, skin on)
  • 4 large sprigs Fresh Thyme Sprigs
  • 2 large sprigs Fresh Rosemary Sprigs

Instructions:

  1. Pat the steaks very dry with paper towels. Season generously on all sides (including the edges) with the coarse sea salt and pepper.
  2. Dry and Chill: Place the seasoned steaks on a wire rack over a baking sheet. Transfer to the refrigerator for 30–60 minutes to draw moisture out of the surface, ensuring a perfect crust.
  3. Preheat the oven to a very low temperature (120°C / 250°F).
  4. Transfer the rack and sheet pan (with the steaks) to the preheated oven.
  5. Monitor Temperature: Begin checking the internal temperature after 20 minutes using an instant-read meat thermometer.
  6. Pull Early: Remove the steaks from the oven when they are approximately 5–10 degrees below your desired final doneness (e.g., pull at 120°F/49°C for medium-rare).
  7. Rest (Pre-Sear): Place the steaks on a clean plate and allow them to rest briefly (about 5-10 minutes) while you prepare the searing stage.
  8. Preheat Skillet: Place a heavy-bottomed skillet (cast iron recommended) over high heat until it is smoking hot (about 3-4 minutes). Add the neutral oil.
  9. First Sear: Carefully place the steaks into the hot oil. Sear undisturbed for 60–90 seconds until a deep brown crust forms.
  10. Flip and Flavour: Flip the steaks. Immediately add the butter, smashed garlic cloves, thyme, and rosemary to the skillet.
  11. Baste: Tilt the pan slightly and use a large spoon to continuously baste the melted, flavour-infused butter over the top of the steaks for the remaining 60–90 seconds.
  12. Check Final Temp: Ensure the internal temperature has reached your target doneness (e.g., 130°F/54°C for medium-rare).
  13. Final Rest: Transfer the finished steaks to a clean cutting board. Tent loosely with foil and allow to rest for a full 10 minutes to redistribute the juices. Do not skip this step!
  14. Slice against the grain and serve immediately.