2 boneless ribeye steaks, approximately 1.5 inches thick
2 tablespoons olive oil or avocado oil
4 tablespoons unsalted butter
4 cloves garlic, smashed with the flat side of a knife
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 teaspoon coarse sea salt
1 teaspoon cracked black pepper
Instructions
Remove your steaks from the refrigerator at least 30 minutes before you plan to cook. This allows them to reach room temperature, which ensures they cook evenly throughout. Pat the steaks completely dry with paper towels on all sides, as moisture is the enemy of a good sear. Generously season both sides and the edges with coarse sea salt and cracked black pepper.
Place a heavy cast iron skillet over high heat. Add the oil and wait until it begins to shimmer and just starts to smoke slightly. It is essential that the pan is very hot before the meat touches the surface to lock in the juices and create that signature Christmas dinner crust.
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatters. Let them sear undisturbed for about 3 to 4 minutes until a dark golden brown crust has formed. Flip the steaks over using tongs and cook the other side for another 3 minutes.
Turn the heat down to medium high and add the butter, smashed garlic cloves, rosemary, and thyme to the skillet. As the butter melts and begins to foam, tilt the pan slightly and use a large spoon to continuously pour the flavored butter over the steaks. This basting process adds incredible depth of flavor and ensures the meat stays succulent.
Use a meat thermometer to check for your desired level of doneness. For medium rare, aim for an internal temperature of 130 to 135 degrees Fahrenheit. Remove the steaks from the pan and place them on a warm plate or cutting board. Pour the remaining butter from the pan over them and let them rest for at least 5 to 10 minutes before slicing. This allows the fibers to relax and reabsorb the juices.
