Ingredients:

  • Two 10 oz steaks (1.25 – 1.5 inches thick) Bone-in Ribeye or Sirloin Steak
  • 5 tsp Coarse Flaky Sea Salt (Maldon style)
  • 1 tsp Freshly Cracked Black Pepper
  • 2 Tbsp Grapeseed or Avocado Oil (High Smoke Point)
  • 4 Tbsp Unsalted Butter, cold, cut into four pieces
  • 2 large cloves Garlic, lightly smashed
  • 2 sprigs Fresh Thyme or Rosemary

Instructions:

  1. Pat the steaks thoroughly dry using kitchen roll. Season the steaks heavily and evenly on all sides with the coarse salt and black pepper. Place the seasoned steaks on a wire rack set over a baking sheet and allow them to rest at room temperature for 45–60 minutes. This dry brining process is crucial for a maximum crust.
  2. Place the heavy-bottomed cast iron skillet over high heat. Add the grapeseed or avocado oil and heat until the oil is shimmering and just beginning to smoke lightly. This indicates the pan is ready for searing.
  3. Carefully place the steaks in the hot pan. Press down lightly with tongs for 10 seconds to ensure full contact. Sear the first side for 3–4 minutes until a deep, dark brown crust forms. Do not move the steak during this time. Flip the steaks over using tongs. Sear the second side for another 2–3 minutes.
  4. Reduce the heat to medium. Add the cold butter, smashed garlic, and herb sprigs to the skillet. As the butter melts and foams, tilt the skillet slightly toward you. Use a basting spoon to continuously scoop the foaming butter mixture over the steaks for 60–90 seconds. Remove the steaks from the pan once the internal temperature is about 5°F (3°C) below your target doneness.
  5. Immediately place the steaks back onto the wire rack. Allow the steaks to rest for 10 minutes, uncovered. This allows the muscle fibers to relax and redistribute the juices. Slice the steak against the grain (if desired) or serve whole, spooning any remaining resting juices over the top.