Ingredients:

  • 2 Ribeye Steaks: 1.5 inches thick, approx. 1 lb / 450g each
  • 2 tsp (10g) Kosher Salt
  • 1 tsp (5g) Coarse Ground Black Pepper
  • 2 tbsp (30ml) Avocado Oil
  • 3 tbsp (42g) Unsalted High Fat Butter
  • 4 cloves Garlic: Smashed but skin removed
  • 3 sprigs Fresh Thyme or Rosemary
  • 1 tsp (5g) Flaky Sea Salt

Instructions:

  1. Dry the meat. Pat the 2 Ribeye Steaks with paper towels until the surface is completely matte.
  2. Season heavily. Coat all sides with 2 tsp Kosher Salt and 1 tsp Black Pepper.
  3. Preheat the pan. Place your skillet over medium high heat for 5 minutes until a drop of water dances and vanishes instantly.
  4. Add the oil. Pour in 2 tbsp Avocado Oil and swirl to coat the bottom.
  5. Start the sear. Lay the steaks into the pan away from you. Cook 3-4 mins until a dark, mahogany crust forms.
  6. Flip carefully. Use tongs to turn the steaks. Cook another 3 mins until the second side is deeply browned.
  7. Add aromatics. Drop in 3 tbsp Butter, 4 cloves Garlic, and 3 sprigs Thyme.
  8. Baste the meat. Tilt the pan and spoon the foaming butter over the steaks repeatedly for 2 mins until the aroma is nutty and fragrant.
  9. Check temperature. Insert your thermometer into the thickest part until it reads 130°F for medium rare.
  10. Rest the steak. Move to a warm plate and pour the pan juices over them. Wait 8-10 mins until the juices re distribute.