Ingredients:

  • 2 (1.5-inch thick) Angus ribeye steaks, approximately 15 oz each
  • 2 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 3 tbsp Grass-fed butter
  • 4 cloves Garlic, smashed
  • 3 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary

Instructions:

  1. Pat the steaks completely dry with paper towels. Season aggressively on all sides, including the edges, with kosher salt and pepper.
  2. Let sit at room temperature for 45 minutes to allow salt penetration and surface drying.
  3. Heat a cast iron skillet over high heat until the avocado oil begins to shimmer and smoke slightly.
  4. Carefully lay the steaks into the pan, laying them away from you. Press down lightly to ensure contact and sear for 3 minutes until a dark mahogany crust forms.
  5. Flip the steaks and cook for another 2 minutes.
  6. Add butter, smashed garlic, thyme, and rosemary to the pan.
  7. Tilt the pan and use a small spoon to continuously baste the steaks with the foaming herb-infused butter until the internal temperature reaches your desired level (125°F for medium-rare).
  8. Remove steaks from the pan and let them rest on a warm plate for 10 minutes before slicing to allow juices to redistribute and reach an internal temperature of 130°F.