Ingredients:

  • 2 (8-10 ounce) steaks (e.g., Ribeye, New York Strip, Filet Mignon), about 1-1.5 inches thick
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary or thyme (optional)
  • 2 tablespoons unsalted butter

Instructions:

  1. Pat the steaks dry with paper towels. Season generously with salt and pepper. Let the steaks rest at room temperature for at least 30 minutes.
  2. Heat the olive oil in a cast iron skillet over medium-high heat until it begins to shimmer and lightly smoke.
  3. Carefully place the steaks in the hot skillet. Sear for 2-3 minutes per side, or until a deep brown crust forms.
  4. Add the minced garlic, rosemary/thyme (if using), and butter to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter.
  5. Use an instant-read thermometer to check the internal temperature of the steaks. Insert the thermometer into the thickest part of the steak, avoiding bone. For 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 steaks from the skillet and place them on a clean plate. Tent loosely with foil and let rest for 5-10 minutes.
  7. Slice the steaks against the grain and serve immediately.