Ingredients:

  • 2 (340g) Ribeye or NY Strip steaks, 1.5 inches (3.8 cm) thick
  • 2 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 4 tbsp Unsalted European butter
  • 6 cloves Garlic, smashed and peeled
  • 1 tsp Fresh Thyme

Instructions:

  1. Remove steaks from the refrigerator 45 minutes prior to cooking. Pat them excessively dry with paper towels on all sides to ensure a proper Maillard reaction.
  2. Season the steaks aggressively with Kosher salt and freshly cracked black pepper on all sides, including the fat caps.
  3. Heat a 12-inch cast iron skillet over medium-high heat. Add avocado oil and wait until it is shimmering and just starting to smoke.
  4. Carefully place steaks in the pan, laying them away from you. Sear undisturbed for 3–4 minutes until a deep, dark mahogany crust forms.
  5. Flip the steaks and immediately reduce the heat to medium. Add the butter, smashed garlic cloves, and herb sprigs to the pan.
  6. Tilt the skillet so the melting butter pools at the bottom with the aromatics. Use a large stainless steel spoon to continuously baste the steaks with the foaming garlic butter for the final 3 minutes of cooking.
  7. Use an instant-read thermometer to check the internal temperature. Remove steaks from the pan when they reach 130°F (54°C) for medium-rare.
  8. Transfer steaks to a warm plate and let them rest for at least 6 minutes (half the cooking time) before slicing to allow juices to redistribute.