Ingredients:

  • 2 (1-inch thick) ribeye or New York strip steaks (approx. 8-10 oz/225-285g each)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 2 tablespoons high-smoke point oil (such as canola, grapeseed, or avocado oil) (30 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme

Instructions:

  1. Pat steaks dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let rest at room temperature for at least 30 minutes (up to 1 hour).
  2. Place the cast iron skillet in the oven and preheat to 500°F (260°C). Alternatively, preheat the skillet on the stovetop over medium-high heat for at least 5-7 minutes, until smoking hot. Use caution!
  3. Carefully remove the skillet from the oven (use oven mitts!). Place it on the stovetop over medium-high heat. Add oil to the skillet. It should shimmer. Immediately place the steaks in the hot skillet.
  4. Sear the steaks for 2-3 minutes per side, until a dark golden-brown crust forms. Reduce heat to medium. Add butter, garlic, and herbs to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter mixture for 1-2 minutes.
  5. Use an instant-read thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak, avoiding bone.
  6. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let rest for 5-10 minutes.
  7. Slice the steaks against the grain and serve immediately.