Ingredients:

  • 1 (12-16 ounce) ribeye or New York strip steak, at least 1 inch thick (340-450g)
  • 1 tablespoon (15ml) high-heat oil (such as avocado, canola, or grapeseed oil)
  • 1 tablespoon (14g) unsalted butter
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary or thyme
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) freshly ground black pepper
  • 1/4 teaspoon (1.25g) garlic powder

Instructions:

  1. Pat the steak dry with paper towels. Season generously on all sides with the salt, pepper, and garlic powder. Let the seasoned steak rest at room temperature for at least 30 minutes.
  2. Place the cast iron skillet over high heat. Let it preheat for at least 5 minutes, until it's smoking hot.
  3. Add the high-heat oil to the hot skillet. Carefully place the steak in the skillet (away from you to avoid splattering oil). Sear for 2-3 minutes per side, without moving, until a deep brown crust forms.
  4. Reduce heat to medium-high. Add the butter, crushed garlic, and rosemary/thyme sprigs to the skillet. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter and aromatics for another 2-3 minutes.
  5. Use a meat thermometer to check the internal temperature of the steak. Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well Done: 155°F+ (68°C+)
  6. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes.
  7. Slice the steak against the grain and serve immediately.