Ingredients:

  • 2 (1.5-inch thick) Ribeye or New York Strip Steaks (approx. 12 oz each)
  • 2 tsp Coarse Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Avocado Oil
  • 3 tbsp Unsalted Butter
  • 5 cloves Fresh Garlic, smashed
  • 3 sprigs Fresh Rosemary

Instructions:

  1. Season the steaks with 2 tsp Coarse Kosher Salt and 1 tsp Cracked Black Pepper on all sides. Let them sit at room temperature for 45 minutes until the surface looks wet and then dry again.
  2. Heat your cast iron skillet over high heat until it just begins to wisp smoke. Add 2 tbsp Avocado Oil. Pat the steaks dry one last time with a paper towel and carefully lay them in the pan away from you until you hear a loud, aggressive sizzle.
  3. Cook for 3-4 minutes without moving them to build a crust, then flip. Immediately turn the heat down to medium and add 3 tbsp Unsalted Butter, 5 cloves Fresh Garlic, and 3 sprigs Fresh Rosemary until the butter foams and turns nut brown.
  4. Tilt the pan slightly so the butter pools at the bottom with the garlic and herbs. Use a large spoon to continuously pour the hot, flavored butter over the steaks for the remaining 3-4 minutes until the internal temperature reaches 130°F (54°C).
  5. Remove the steaks from the pan and place them on a warm plate or cutting board. Pour the remaining pan butter over them and let them rest for 10 minutes until the fibers relax and reabsorb their juices.