Ingredients:

  • 2 thick-cut steaks (1.5 to 2 inches thick, such as Ribeye or New York Strip, approx. 12 oz each)
  • 15g avocado oil
  • 10g coarse kosher salt
  • 5g cracked black pepper
  • 30g unsalted butter
  • 3 sprigs fresh thyme or rosemary
  • 2 cloves garlic, smashed

Instructions:

  1. Season the steaks generously on all sides, including the edges, with kosher salt and cracked black pepper. For optimal results, dry brine the steaks uncovered on a wire rack in the refrigerator for 2-24 hours, or let sit at room temperature for at least 30 minutes.
  2. Preheat your oven to 225°F (107°C).
  3. Place the seasoned steaks on a wire cooling rack set over a rimmed baking sheet to ensure even air circulation.
  4. Insert a digital instant-read thermometer probe into the thickest part of the steak. Place in the oven and bake until the internal temperature reaches approximately 115°F for medium-rare.
  5. Heat a heavy-bottomed cast iron skillet over high heat with the avocado oil until just smoking.
  6. Sear the steaks for 60 seconds per side. During the last minute, add the butter, smashed garlic, and herb sprigs to the pan, tilting it to continuously spoon the aromatic melted butter over the steaks (basting) until a deep mahogany crust forms.
  7. Remove from the pan and let rest for 5 minutes before slicing to allow juices to redistribute.