Ingredients:

  • 2 (12-oz) Ribeye or New York Strip steaks, at least 1.5 inches thick
  • 1.5 tsp coarse Kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp avocado or grapeseed oil
  • 3 tbsp unsalted high-quality butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme or rosemary
  • 0.5 tsp flaky sea salt

Instructions:

  1. Use paper towels to pat the steaks completely dry on all sides to ensure a crisp sear.
  2. Season the steaks generously with Kosher salt and cracked black pepper immediately before cooking.
  3. Heat a heavy-bottomed skillet over medium-high heat with the oil until it is shimmering and just starting to smoke.
  4. Lay the steaks into the pan away from you in the pan. Press down slightly to ensure contact.
  5. Cook 3-4 minutes. Leave them alone until a dark, mahogany crust forms and the meat releases easily from the pan.
  6. Flip the steaks. Use tongs to turn them over. Sear the second side for another 2-3 minutes.
  7. Turn the burner down to medium and add 3 tbsp butter, 4 smashed garlic cloves, and 3 sprigs of herbs.
  8. Tilt the pan so the melting butter pools at the bottom with the garlic. Use a spoon to continuously pour the hot fat over the steaks for 2-3 minutes.
  9. Use a meat thermometer to pull the steaks at 52°C for medium rare (they will rise to 54°C while resting).
  10. Transfer to a warm plate, pour over the remaining butter, and let sit for 5 minutes until the fibers relax and juices redistribute.