Prep time: 15 mins | Cook time: 10–12 mins | Servings: 3
Ingredients
- The Meat: 3 thick-cut ribeye steaks (about 1–1.5 inches thick).
- The Fat: 2 tbsp high-smoke point oil (like avocado or grapeseed) and 3 tbsp unsalted butter.
- The Aromatics: 3 cloves garlic, smashed, and 2 sprigs of fresh rosemary or thyme.
- Seasoning: Generous amounts of Kosher salt and freshly cracked black pepper.
- For Serving: A side of zesty steak sauce or ketchup for dipping.
Instructions
- Temper: Remove the steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature for even cooking.
- Season: Pat the steaks completely dry with paper towels. Season aggressively on both sides and the edges with salt and pepper.
- Sear: Heat a heavy cast-iron skillet over high heat until it is lightly smoking. Add the oil, then carefully lay the steaks in the pan. Sear for 3–4 minutes without moving them to develop a deep, caramelized crust.
- Flip & Baste: Flip the steaks. Add the butter, smashed garlic, and herbs to the pan. As the butter foams, tilt the pan and use a large spoon to continuously baste the steaks with the hot, fragrant garlic butter.
- Check Temp: Continue cooking for another 3–4 minutes for medium-rare ($130°F$ to $135°F$ internal temperature).
- Rest: Transfer the steaks to a foil-lined tray or wire rack. Let them rest for 5–10 minutes. This is crucial to allow the fibers to relax and the juices to redistribute.
- Serve: Serve the steaks whole or sliced, with the dipping sauce on the side.