Ingredients:

  • 2 boneless ribeye steaks (1-inch thick, approximately 12 oz/340 g each)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon freshly ground black pepper (5 g)
  • 2-3 tablespoons vegetable oil (30-45 ml)
  • 2 tablespoons unsalted butter (28 g)
  • 2-3 cloves garlic, smashed
  • Fresh herbs (e.g., rosemary or thyme) for garnish

Instructions:

  1. Take the steaks out of the refrigerator; let them sit for 30 minutes to reach room temperature and season both sides with salt and pepper.
  2. Place the cast iron skillet on medium-high heat for about 5 minutes until very hot.
  3. Add vegetable oil to the skillet, tilting to coat the bottom, and carefully place the steaks in the skillet.
  4. Sear for 4-5 minutes without moving them until a golden-brown crust forms.
  5. Turn the steaks over using tongs and sear for an additional 3-5 minutes aiming for 130°F (54°C) for medium-rare.
  6. Add butter, garlic, and herbs to the skillet, tilt the skillet to baste the melted butter over the steaks for an additional minute.
  7. Remove the steaks from the skillet and let them rest for 5-10 minutes.
  8. Slice and serve with freshly chopped herbs as garnish.