Ingredients
2 ribeye steaks (1–1½ inches thick)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon avocado oil or olive oil
Herb Butter
4 tablespoons unsalted butter, softened
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
½ teaspoon lemon zest
¼ teaspoon sea salt
¼ teaspoon black pepper
Optional for Basting
2 tablespoons butter
1 garlic clove, crushed
1 sprig rosemary
1 sprig thyme
Instructions
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Remove steaks from the refrigerator 30 minutes before cooking so they reach room temperature. Pat completely dry with paper towels.
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Season both sides generously with kosher salt and freshly ground black pepper.
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In a small bowl mix softened butter, minced garlic, rosemary, thyme, lemon zest, salt, and pepper. Mix well and refrigerate.
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Heat a cast iron skillet over medium-high heat for about 5 minutes until very hot.
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Add avocado oil and swirl to coat the pan.
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Place steaks in the skillet and sear without moving for 3–4 minutes until a deep golden crust forms.
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Flip the steaks using tongs.
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Add butter, crushed garlic, rosemary, and thyme to the pan.
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Tilt the skillet slightly and continuously spoon the melted butter over the steak for 2–3 minutes.
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Cook until internal temperature reaches:
Rare: 120°F
Medium-rare: 130°F
Medium: 140°F -
Transfer steaks to a cutting board and let them rest for 5–10 minutes.
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Top each steak with a spoonful of herb butter before serving.
Notes
For the best crust, make sure the steak is completely dry before placing it in the pan.
Use thick steaks for better control of doneness.
Always let steak rest after cooking so the juices redistribute.
Cast iron works best because it retains high heat and creates a strong sear.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cast Iron Skillet / Pan-Seared
- Cuisine: American
- Diet: Low Calorie