Ingredients:

  • 2 Prime New York Strip or Ribeye Steaks (1.5 inches thick, approx. 12oz/340g each)
  • 15g grapeseed or avocado oil
  • 10g coarse kosher salt
  • 5g freshly cracked black pepper
  • 60g unsalted high-quality butter
  • 4 large garlic cloves, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions:

  1. Remove steaks from the refrigerator 45 minutes before cooking to reach room temperature. Use paper towels to aggressively pat the surface dry until no moisture remains. Generously season all sides, including the fat cap, with salt and pepper.
  2. Heat a 12-inch cast iron skillet over high heat until the oil begins to shimmer and show wisps of smoke. Place steaks in the pan, laying them away from you. Sear for 3 minutes without moving them to develop a dark crust. Flip and sear the second side for 2 minutes.
  3. Lower the heat to medium. Add the butter, smashed garlic, and herb sprigs to the pan. Once the butter foams, tilt the pan slightly and use a long-handled metal spoon to continuously drench the steaks in the hot, aromatic butter until an internal thermometer reads 130°F (54°C) for medium-rare.
  4. Transfer steaks to a wire cooling rack set over a sheet pan. Pour the remaining pan juices over them and allow to rest for at least 5-8 minutes before slicing.