Ingredients:

  • 2 1-lb Prime or Choice Ribeye Steaks (1.5 inches thick)
  • 2 tbsp Coarse Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 2 tbsp Avocado Oil
  • 4 tbsp Unsalted High-Fat 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 with salt and pepper on all sides. Let the meat sit on a wire rack at room temperature for at least 45 minutes to dry brine.
  2. Heat a 12-inch cast-iron skillet over high heat until the oil begins to shimmer and just starts to smoke.
  3. Lay the steaks into the pan, laying them away from you to avoid splatter. Sear undisturbed for 3–4 minutes until a deep, mahogany crust forms.
  4. Use tongs to stand the steaks on their sides to render out the large fat cap.
  5. Flip the steaks and immediately add the butter, smashed garlic, and herbs to the pan.
  6. As the butter foams, tilt the pan slightly and use a large metal spoon to continuously baste the steaks with the hot aromatic butter until the internal temperature reaches your desired level.