Ingredients:

  • 2 (1-inch thick) ribeye or New York strip steaks (about 8-10 oz / 225-280g each), patted dry
  • 2 tablespoons vegetable oil (30 ml) (e.g., canola, grapeseed)
  • 2 tablespoons olive oil (30 ml)
  • 2 teaspoons kosher salt (10 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 4 tablespoons unsalted butter (57g), softened
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Pinch of salt

Instructions:

  1. Combine softened butter, garlic, rosemary, thyme, red pepper flakes (if using), and a pinch of salt in a small bowl. Mix well and set aside.
  2. Pat the steaks dry with paper towels. Generously season both sides with kosher salt and black pepper. Let the steaks rest at room temperature for 30 minutes.
  3. Place the cast iron skillet over medium-high heat. Add vegetable oil and olive oil. Heat until the oil is shimmering and almost smoking.
  4. Carefully place the steaks in the hot skillet. Sear for 3-4 minutes per side, without moving them, until a deep brown crust forms.
  5. Reduce the heat to medium. Continue cooking, flipping the steaks every minute or two, until they reach your desired internal temperature.
  6. In the last minute of cooking, add a tablespoon of herb butter to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter.
  7. Remove the steaks from the skillet and place them on a cutting board. Top each steak with the remaining herb butter. Let the steaks rest for at least 5-10 minutes before slicing against the grain and serving.