Ingredients:

  • 1.75 lb ribeye bone steak, 1.5 inches thick
  • 2 tsp Coarse Kosher salt
  • 1 tsp Cracked black peppercorns
  • 1 tbsp Avocado oil
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Thyme

Instructions:

  1. Pat the 1.75 lb ribeye bone steak with paper towels. Note: Moisture is the enemy of a crisp sear.
  2. Rub 2 tsp Kosher salt and 1 tsp cracked pepper into all sides. Until the meat is completely coated in a white and black speckled layer.
  3. Heat 1 tbsp avocado oil over high heat. Until the oil shimmers and barely begins to wisps smoke.
  4. Lay the steak into the pan, laying it away from you. Until a deep brown crust forms (about 3-4 minutes).
  5. Turn the steak to the second side. Note: Only flip once to maintain heat concentration.
  6. Use tongs to hold the steak upright on its fat cap. Until the fat turns golden and starts to sizzle and melt.
  7. Toss in 2 smashed garlic cloves, 1 sprig rosemary, and 1 sprig thyme. Until the herbs become fragrant and the garlic turns golden.
  8. Insert a digital thermometer into the thickest part. Until it reads 130°F for medium rare.
  9. Move the steak to a warm plate. Until 5 minutes have passed to allow juices to redistribute.