Ingredients:

  • Two Rib Cap Steaks (Spinalis Dorsi), about 1.5 inches thick (8-10 oz each)
  • 5 teaspoons Coarse Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Neutral High Smoke Point Oil (Avocado or Grapeseed)
  • 4 Tablespoons Unsalted Butter, cold and cut into pieces
  • 4 large sprigs Fresh Thyme
  • 3 medium Fresh Garlic Cloves, lightly crushed

Instructions:

  1. Remove steaks from the refrigerator 1 hour before cooking to bring them to room temperature. Pat them completely dry using paper towels.
  2. Season both sides of the steaks very liberally with the coarse salt and black pepper.
  3. Place a heavy-bottomed cast-iron skillet over high heat and let it preheat for 5 minutes. Add the neutral oil and wait until it shimmers slightly.
  4. Carefully place the steaks into the hot pan. Do not move them for 3–4 minutes to build the crust.
  5. Flip the steaks and sear the second side for another 3–4 minutes.
  6. Reduce the heat to medium. Add the cold butter pieces, thyme sprigs, and crushed garlic cloves to the pan.
  7. Tilt the pan slightly and use a spoon to rapidly and continuously scoop the foaming butter mixture over the top surface of the steaks for 1–2 minutes, turning frequently.
  8. Use an instant-read thermometer to check the internal temperature. Remove the steaks when they are 5–10°F below your target final temperature (e.g., remove at 125°F for medium-rare).
  9. Immediately transfer the steaks to a clean cutting board or wire rack. Tent them loosely with foil and let them rest undisturbed for 8–10 minutes.
  10. Slice the Rib Cap Steaks thinly against the grain, drizzle with any resting juices, and serve immediately.