Ingredients:

  • 2 (1.5 inch thick) Steaks: Ribeye or New York Strip, approx. 340g each
  • 2 tbsp Grapeseed oil or Avocado oil
  • 1 tbsp Coarse Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 3 tbsp Unsalted butter
  • 3 cloves Garlic, smashed
  • 2 sprigs Fresh rosemary
  • 3 sprigs Fresh thyme

Instructions:

  1. Remove steaks from the fridge 30 minutes before cooking. Note: This takes the chill off so the center cooks evenly.
  2. Pat the steaks completely dry with paper towels on all sides. Note: Surface moisture is the enemy of a good sear; it creates steam instead of a crust.
  3. Season generously with the 1 tbsp Kosher salt and 1 tsp pepper. Note: Ensure the edges are seasoned too; every bite counts!
  4. Heat your skillet over medium high heat until it is wisping with smoke.
  5. Add the 2 tbsp grapeseed oil and swirl to coat the bottom.
  6. Lay the steaks into the pan, laying them away from you to avoid oil splashes.
  7. Press down lightly with a spatula to ensure full contact with the pan.
  8. Sear for 3-4 minutes until a deep, mahogany crust has formed.
  9. Flip the steaks using tongs and sear the other side for 2 minutes.
  10. Reduce heat to medium and add the 3 tbsp butter, 3 garlic cloves, and herbs.
  11. Tilt the pan so the melting butter pools with the aromatics.
  12. Spoon the foaming butter over the steaks repeatedly for 2-3 minutes until the internal temperature reaches 54°C (130°F).
  13. Transfer the steaks to a warm plate or cutting board.
  14. Pour the remaining pan juices over the meat.
  15. Let them rest for 10 minutes until the juices have redistributed throughout the fibers.