Ingredients:

  • 2 (12-14 ounce) boneless ribeye or New York strip steaks, about 1.5 inches thick (340-400g)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon canola or vegetable oil (15 ml)
  • 1 teaspoon kosher salt (5 ml)
  • 1/2 teaspoon freshly ground black pepper (2.5 ml)
  • 4 tablespoons unsalted butter, softened (57g)
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 teaspoon kosher salt (1.25 ml)
  • 1/4 teaspoon freshly ground black pepper (1.25 ml)

Instructions:

  1. Remove steaks from the refrigerator and let them sit at room temperature for 30 minutes. Pat dry with paper towels. Season generously on both sides with salt and pepper.
  2. In a small bowl, combine softened butter, minced garlic, parsley, thyme, salt, and pepper. Mix well with a fork until evenly distributed. Set aside.
  3. Heat olive oil and canola oil in a heavy-bottomed skillet over high heat until shimmering and almost smoking. Carefully place the steaks in the hot pan, ensuring they aren't crowded.
  4. Sear for 3-4 minutes per side for medium-rare, adjusting cooking time based on your preferred doneness. Use a meat thermometer to check internal temperature. (130-135°F for medium-rare, 140-145°F for medium).
  5. In the last minute of cooking, add the garlic-herb butter to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter.
  6. Remove steaks from the pan and transfer them to a cutting board. Let them rest for at least 5-10 minutes before slicing.
  7. Slice the steak against the grain and serve immediately, drizzling with any pan juices.