Ingredients:

  • 2 (16 oz / 450g) Bone-in Ribeye or Filet Mignon steaks (approx. 1.5 inches thick)
  • 1.5 tbsp (22ml) Avocado oil or Grapeseed oil
  • 2 tsp (12g) Coarse Kosher salt
  • 1 tsp (5g) Freshly cracked black pepper
  • 4 tbsp (56g) Unsalted high-quality European butter
  • 4 cloves Garlic, smashed and peeled
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary

Instructions:

  1. Remove the steaks from the refrigerator 30–45 minutes before cooking to bring them to room temperature. Pat the steaks extremely dry with paper towels on all sides. Season generously with Kosher salt and pepper right before they hit the pan.
  2. Heat a heavy-bottomed cast iron skillet over high heat until the oil begins to shimmer and a slight wisp of smoke appears. Place the steaks in the pan, laying them away from you to avoid splatter. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip the steaks using tongs.
  3. Reduce the heat to medium-high. Immediately add the butter, smashed garlic, and herb sprigs to the pan. Once the butter foams, tilt the pan slightly and use a large spoon to continuously drench (arrosé) the steaks with the flavored butter for the remaining 2–3 minutes. Remove the steaks when the internal temperature reaches 130°F (54°C) for medium-rare.
  4. Transfer the steaks to a warm plate or wooden cutting board. Pour the remaining pan juices over them and tent loosely with foil. Let the meat rest for at least 8–10 minutes to allow muscle fibers to relax and reabsorb juices.