Ingredients:

  • 2 (16-oz) Ribeye or New York Strip Steaks (Minimum 1.5 inches thick)
  • 2 tsp Kosher salt
  • 1 tsp Coarsely cracked black pepper
  • 4 tbsp Unsalted butter
  • 6 cloves Garlic, smashed but skin removed
  • 4 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 1 tbsp Neutral high-smoke-point oil

Instructions:

  1. At least 40 minutes before cooking, season your steaks aggressively with salt on all sides. Leave them at room temperature on a wire rack to allow the salt to pull moisture out and be reabsorbed into the muscle fibers, drying the surface.
  2. Heat a 12-inch heavy cast iron skillet over high heat until the neutral oil begins to show wisps of smoke.
  3. Pat the steaks one last time with a paper towel to remove any remaining surface moisture. Lay the steaks away from you into the pan to achieve a high-heat hard sear.
  4. Flip the steaks frequently in the initial stages to create a thermal buffer and ensure an edge-to-edge pink interior.
  5. In the final two minutes of cooking, add the unsalted butter, smashed garlic cloves, thyme, and rosemary to the skillet.
  6. Tilt the pan and use a long-handled metal spoon to continuously baste (arrosé) the steak with the foaming aromatic butter until the desired internal temperature is reached.