Ingredients:

  • 2 thick cut steaks (Ribeye or Filet Mignon, 450g each)
  • 1.5 tsp Flaky Sea Salt
  • 1 tsp Coarsely cracked black peppercorns
  • 2 tbsp Neutral high-smoke-point oil (Grapeseed or Avocado oil)
  • 3 tbsp Unsalted high-quality butter
  • 3 cloves Garlic, smashed and peeled
  • 3 sprigs Fresh Thyme or Rosemary

Instructions:

  1. Dry brine the meat. Pat the 450g steaks completely dry with paper towels and coat all sides with the 1.5 tsp flaky sea salt.
  2. Temper the steaks. Let the meat sit at room temperature for 50 minutes.
  3. Prepare the seasoning. Just before cooking, press the 1 tsp cracked peppercorns into the surface.
  4. Heat the skillet. Place your cast iron over high heat until a drop of water dances and evaporates instantly.
  5. Add the oil. Pour in the 2 tbsp grapeseed oil and swirl to coat. Wait for the oil to shimmer and show faint wisps of smoke.
  6. Execute the initial sear. Lay the steaks away from you in the pan. Sear for 3 minutes without moving them until a dark, mahogany crust has formed.
  7. Flip and sear the reverse. Turn the steaks over. Sear for another 3 minutes until the second side is equally browned.
  8. Introduce the aromatics. Lower the heat to medium high. Add the 3 tbsp butter, 3 cloves smashed garlic, and 3 sprigs thyme. Listen for the butter to foam and begin to smell nutty.
  9. Perform the arrosé. Tilt the pan slightly so the butter pools with the garlic and herbs. Use your spoon to continuously pour the hot butter over the steaks for 3 minutes.
  10. Check the temperature. Remove the steaks when they reach 52°C for medium rare. Transfer to a wire rack and rest for 10 minutes.