Ingredients:

  • 2 Prime-grade New York Strip or Ribeye steaks (approx. 450g each)
  • 20g Coarse Kosher salt
  • 10g Freshly cracked black peppercorns
  • 30ml Avocado oil
  • 60g Unsalted high-fat European-style butter
  • 6 cloves Fresh garlic, smashed
  • 4 sprigs Fresh thyme or rosemary
  • 1 small Shallot, halved

Instructions:

  1. Remove steaks from the refrigerator 30 minutes prior to cooking to temper. Pat the surfaces aggressively dry with paper towels until they feel like parchment.
  2. Season all sides of the steaks, including the fat caps, generously with coarse kosher salt and cracked black pepper.
  3. Heat a 12-inch cast-iron skillet over high heat until the avocado oil begins to shimmer and produce a faint wispy smoke.
  4. Lay the steaks into the pan away from you. Press down lightly to ensure total surface contact and sear undisturbed for 3–4 minutes until a thick, mahogany-colored crust develops.
  5. Flip the steaks and immediately reduce the heat to medium-high. Add the butter, smashed garlic, herbs, and shallot to the pan.
  6. Once the butter is foaming, tilt the skillet slightly and use a large metal spoon to bast the steaks continuously with the hot, aromatic butter until the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Transfer the steaks to a wire cooling rack set over a baking sheet and rest for at least 10 minutes to allow for carryover cooking and juice redistribution.