Ingredients:

  • 2 (1.5-inch thick) Ribeye steaks (approx. 340g each)
  • 15g (1 tbsp) Kosher salt
  • 5g (1 tsp) Freshly cracked black pepper
  • 30ml (2 tbsp) Avocado oil
  • 45g (3 tbsp) Unsalted European butter
  • 3 cloves Garlic, smashed
  • 4 sprigs Fresh thyme
  • 1 small Shallot, halved

Instructions:

  1. Pat the steaks completely dry with paper towels. Season aggressively with salt on all sides, including the fat cap. Place on a wire rack over a baking sheet and let sit for 45 minutes at room temperature to dry-brine.
  2. Heat a cast iron skillet over high heat until the oil begins to shimmer and reach smoking point. Carefully lay the steaks into the pan, searing for 2 minutes without moving them. Flip and sear the other side for an additional 2 minutes.
  3. Reduce heat to medium-high. Add the butter, garlic, thyme, and shallots to the pan. Once the butter foams, tilt the pan and use a large spoon to continuously baste the steaks with the aromatic butter for the final 2-4 minutes, or until an internal thermometer reaches 130°F (54°C) for medium-rare.
  4. Remove steaks from the pan and let rest on a warm plate for at least 10 minutes before slicing to allow juices to redistribute.