two seasoned ribeye steaks

Equipment

• Heavy cast-iron skillet or heavy-bottomed stainless steel pan
• Kitchen tongs
• Digital instant-read meat thermometer
• Large spoon for basting
• Cutting board with a liquid groove

Ingredients

Main Components

• 2 ribeye steaks , boneless or bone-in (approx. 12 to 14 oz each, 1.5 inches thick)
• 1.5 tbsp high-smoke-point cooking oil (avocado oil, canola oil, or ghee)
• 1.5 tsp coarse kosher salt
• 1 tsp freshly cracked black pepper

Garlic-Herb Butter Basting

• 3 tbsp unsalted butter
• 4 cloves fresh garlic, lightly smashed and peeled
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme

Instructions

1. Remove the ribeye steaks from the refrigerator 30 to 45 minutes prior to cooking. Pat them thoroughly dry on all sides using paper towels. Moisture on the surface of the meat prevents proper searing and creates steam instead of a golden crust.
2. Just before cooking, season all sides of the steaks generously with coarse kosher salt and freshly cracked black pepper. Press the seasoning gently into the surface of the meat so it adheres completely.
3. Place your cast-iron skillet over high heat. Add the high-smoke-point oil and heat until the pan is smoking hot and the oil shimmers across the bottom.
4. Carefully lay the seasoned steaks into the pan, laying them away from you to prevent hot oil splatters. Sear without moving them for 2 minutes . Flip the steaks using tongs and sear the opposite side for another 2 minutes . Use tongs to press the fatty edges against the hot pan for 1 minute to render down the outer fat cap.
5. Reduce the burner heat to medium. Add the butter, smashed garlic cloves, rosemary, and thyme sprigs to the skillet. As the butter melts and begins to foam, tilt the pan slightly toward you. Use a large spoon to continuously scoop the hot, foaming herb-infused butter over the top of the steaks for 2 to 3 minutes .
6. Insert an instant-read thermometer horizontally into the thickest part of the steak, avoiding bone and pockets of fat.
7. Rare: Pull at 120°F (50°C)
8. Medium-Rare: Pull at 130°F (54°C)
9. Medium: Pull at 140°F (60°C)
10. Transfer the steaks to a warm plate or cutting board. Pour the remaining warm butter and herbs from the pan directly over the top. Let the steaks rest undisturbed for 10 minutes . Slice against the grain into thick strips and serve warm.

Nutrition

Calories: ~820 kcal · Protein: ~68 g · Fat: ~58 g · Carbohydrates: ~2 g · Saturated Fat: ~26 g · Fiber: ~0.5 g · Sodium: ~880 mg