Ingredients:

  • 2 (12-oz) Ribeye or Sirloin steaks (approx. 1.5 inches thick)
  • 2 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 2 tbsp Avocado or Grapeseed oil
  • 4 tbsp Unsalted butter, cold and cubed
  • 4 cloves Garlic, smashed and peeled
  • 3 sprigs Fresh Thyme or Rosemary
  • 0.5 tsp Red pepper flakes

Instructions:

  1. Pat steaks bone-dry with paper towels to ensure a proper Maillard reaction. Season aggressively with salt and pepper on all sides, including the edges.
  2. Heat oil in a heavy-bottomed skillet over high heat until it begins to smoke slightly. Lay the steaks in the pan, searing for 3-4 minutes without moving them to develop a deep crust. Flip once.
  3. Lower the heat to medium high. Add the cold cubed butter, smashed garlic, herbs, and red pepper flakes. Once the butter foams, tilt the pan and use a spoon to continuously baste the steaks with the garlic butter for 3-4 minutes.
  4. Use an instant-read thermometer to check internal temperature, removing the steaks at 130°F for medium rare. Let rest for at least 10 minutes before slicing.