Ingredients:

  • Two 12 oz Ribeye Steaks (1.5 inches thick)
  • 1 Tbsp Flaky Sea Salt (plus more for finish)
  • 1 tsp Freshly Cracked Black Pepper
  • 2 Tbsp High-Heat Oil (Grapeseed or Avocado)
  • 4 Tbsp Unsalted Butter (1/2 stick), cold, cut into cubes
  • 3 cloves Garlic, lightly smashed, skin on
  • 2 large sprigs Fresh Rosemary
  • 4 small sprigs Fresh Thyme

Instructions:

  1. Pat Dry: Remove steaks from packaging. Using paper towels, thoroughly pat the steaks completely dry on all sides. The surface should feel dry to the touch.
  2. Temper: Place the dried steaks on a wire rack set over a tray. Let them rest at room temperature for 30–45 minutes. This step is crucial for even cooking.
  3. Season Heavily: Just before cooking, season both sides and the edges of the steaks liberally with the flaky sea salt and black pepper.
  4. Heat the Pan: Place the cast iron skillet over high heat. Add the high-heat oil and let it come to the verge of smoking (it should shimmer intensely).
  5. Sear First Side: Place the steaks gently into the hot oil. Sear undisturbed for 3 minutes until a deep, mahogany crust begins forming.
  6. Flip: Flip the steaks and immediately reduce the heat to medium-low. Sear the second side for 2 minutes.
  7. Add Aromatics: Push the steaks to one side of the pan. Add the cold cubed butter, smashed garlic, rosemary, and thyme to the empty side of the pan.
  8. Baste: Once the butter has melted and foamed (about 30 seconds), tilt the pan slightly toward the herbs. Use a spoon to continuously baste the melted, fragrant butter over the surface of the steaks for 1–2 minutes, ensuring all sides are coated.
  9. Check Temperature: Immediately check the internal temperature using a meat thermometer inserted into the thickest part of the steak. Remove the steak 5°F/3°C below your desired final temperature.
  10. Rest: Immediately transfer the steaks to a clean wire rack. Spoon any remaining butter/herb mixture over the top. Let the steaks rest for 8–10 minutes. Do not skip this step!
  11. Slice and Serve: Slice the steak against the grain just before serving. Finish with a final pinch of flaky sea salt.