Ingredients:

  • 2 (12-oz / 340g) Ribeye or New York Strip steaks, 1.5 inches thick
  • 1.5 tsp (9g) Kosher salt
  • 1 tsp (2g) Coarsely ground black pepper
  • 1 tbsp (15ml) Avocado or Grapeseed oil
  • 4 tbsp (56g) Unsalted butter, chilled
  • 4 cloves Garlic, smashed and peeled
  • 3 sprigs Fresh Thyme or Rosemary
  • 1/2 tsp (2.5ml) Worcestershire sauce

Instructions:

  1. Remove steaks from the refrigerator 30 minutes before cooking. Pat the surfaces aggressively dry with paper towels. Season all sides, including the fat caps, with kosher salt and black pepper.
  2. Heat a heavy-bottomed cast iron skillet over medium-high heat. Add the high-smoke point oil and heat until shimmering. Carefully place the steaks in the pan, laying them away from you.
  3. Sear the steaks without moving them for 3–4 minutes until a thick, dark brown crust forms. Flip the steaks over.
  4. Reduce heat to medium. Add the chilled butter, smashed garlic, herbs, and Worcestershire sauce to the pan. Tilt the skillet so the melting butter pools at the bottom with the aromatics.
  5. Using a large spoon, continuously baste the steaks with the foaming garlic butter for the final 2 minutes of cooking until the internal temperature is 5 degrees below your target.
  6. Transfer the steaks to a cutting board or warm plate. Pour the remaining pan butter over them and let rest for at least 5-10 minutes before slicing.