Ingredients:

  • 2 (16oz) ribeye steaks, 1.5-inch thick
  • 2 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter, cold
  • 5 cloves garlic, smashed and peeled
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the steaks completely dry with paper towels. Season aggressively on all sides, including the edges, with the coarse kosher salt.
  2. Place the steaks on a wire rack set over a baking sheet and refrigerate uncovered for 2 hours to dry-brine. Remove from the refrigerator 30 minutes before cooking to bring to room temperature.
  3. Heat a heavy-bottomed cast iron skillet over high heat until the avocado oil begins to shimmer and produce faint wisps of smoke.
  4. Carefully place steaks in the pan, laying them away from you. Sear for 3-4 minutes per side, pressing slightly to ensure even contact, until a dark mahogany crust forms.
  5. Reduce heat to medium. Add the cold butter, smashed garlic, thyme, and rosemary to the pan.
  6. Tilt the pan so the melting butter pools with the aromatics. Use a large spoon to continuously basting the steaks with the foaming butter for the final 2-3 minutes of cooking.
  7. Remove steaks from the pan once the internal temperature reaches 130°F (54°C) for medium-rare. Let the steaks rest on a warm plate for 10 minutes before slicing to allow juices to redistribute.