Ingredients:

  • 2 ribeye steaks (12 oz / 340g each), 1.5 inches thick
  • 15 ml neutral oil (grapeseed or avocado oil)
  • 10 g kosher salt
  • 5 g freshly cracked black pepper
  • 45 g unsalted butter
  • 4 large garlic cloves, smashed
  • 4 sprigs fresh thyme or rosemary
  • 1 shallot, peeled and halved

Instructions:

  1. Tempering and Seasoning: Remove the steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels. Season aggressively on all sides, including the edges, with the kosher salt and black pepper.
  2. The High-Heat Sear: Heat the oil in a 12-inch cast iron skillet over high heat until it begins to shimmer and smoke. Lay the steaks into the pan, searing for 3–4 minutes until a deep brown crust (Maillard reaction) forms. Flip the steaks.
  3. The Garlic Butter Infusion: Reduce heat to medium-high. Add butter, smashed garlic, herbs, and shallot. Once the butter foams, tilt the pan and use a large spoon to continuously pour the hot, flavored butter over the steaks for 2–3 minutes.
  4. Precision Finishing and Resting: Use a meat thermometer to reach 54°C (130°F) for medium-rare. Remove from pan, pour remaining butter over the meat, and tent with foil. Rest for 8–10 minutes to allow muscle fibers to relax and juices to redistribute.