Ingredients:

  • 1 (1-1.5 inch thick) steak, ribeye or New York strip preferred (approx. 10-12 oz / 280-340g)
  • 1 tablespoon / 15 ml high-smoke-point oil (such as avocado, canola, or grapeseed)
  • 1 tablespoon / 15g unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary (optional)
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steak rest at room temperature for at least 30 minutes.
  2. Place the cast iron skillet over medium-high heat. Let it heat up until smoking hot – about 5-7 minutes. A properly heated pan is essential for developing a good sear.
  3. Add the oil to the hot pan. Carefully place the steak in the pan. Sear for 2-3 minutes per side, without moving, to develop a deep brown crust.
  4. Reduce the heat to medium. Add the butter, smashed garlic, and thyme/rosemary (if using) to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for 1-2 minutes.
  5. Use an instant-read thermometer to check the internal temperature of the steak. For medium, aim for 130-135°F (54-57°C). Remember that the temperature will continue to rise slightly while resting (carryover cooking).
  6. Remove the steak from the pan and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  7. Slice the steak against the grain. Serve immediately.