Ingredients:

  • 1 (1-1.5 inch thick) Ribeye or New York Strip Steak (about 12-16 oz / 340-450g)
  • 1 tablespoon / 15ml High-Heat Oil (such as canola, grapeseed, or avocado oil)
  • 1 tablespoon / 14g Unsalted Butter
  • 1 sprig Fresh Rosemary or Thyme (optional)
  • 2 cloves Garlic, smashed (optional)
  • Kosher Salt
  • Freshly Ground Black Pepper

Instructions:

  1. Pat the steak dry with paper towels. Generously season with salt and pepper on both sides. Let the steak rest at room temperature for 30-60 minutes.
  2. Heat the oil in the skillet over medium-high heat until shimmering, but not smoking.
  3. Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side, without moving it, until a deep brown crust forms.
  4. Reduce the heat to medium. Add the butter, rosemary/thyme, and garlic to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter and aromatics for another 1-2 minutes.
  5. Use a meat thermometer to check the internal temperature. For medium, aim for 130-135°F (54-57°C).
  6. Remove the steak from the pan and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes.
  7. Slice the steak against the grain and serve immediately.