Ingredients:

  • 2 (1-inch thick) Ribeye steaks (approx. 8-10 oz each)
  • 1 tablespoon coarse sea salt (15ml)
  • 1 teaspoon freshly ground black pepper (5ml)
  • 2 tablespoons high-smoke-point oil (e.g., canola, avocado, grapeseed) (30ml)
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 1 sprig fresh rosemary (optional)
  • 1/4 cup beef broth (60ml)
  • 1 tablespoon balsamic vinegar (15ml)
  • 1 tablespoon cold butter (15g)
  • Salt and Pepper to taste

Instructions:

  1. Pat the steaks dry with paper towels. Season liberally with salt and pepper mixture. Let steaks rest at room temperature for at least 30 minutes.
  2. Place the cast iron skillet in the oven and preheat oven to 250°F (120°C). Remove the skillet from the oven and place it over high heat on the stovetop. Add oil and heat until shimmering. (For a faster cooking method, just skip the oven portion and heat the skillet on the stovetop directly.)
  3. Carefully place steaks in the hot skillet. Sear for 2-3 minutes per side, until a deep brown crust forms. Avoid overcrowding the pan.
  4. Reduce heat to medium. Add butter, garlic, thyme, and rosemary (if using) to the skillet. Tilt the pan and use a spoon to baste the steak with the melted butter and aromatics for 1-2 minutes per side.
  5. Use a meat thermometer to check the internal temperature of the steak. Rare: 125°F (52°C), Medium-Rare: 130°F (54°C), Medium: 140°F (60°C), Medium-Well: 150°F (65°C), Well-Done: 160°F (71°C)
  6. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes.
  7. While the steak rests, pour off any excess fat from the skillet. Add beef broth and balsamic vinegar to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce slightly, then remove from heat and swirl in cold butter until melted and emulsified. Season with salt and pepper to taste.
  8. Slice the steak against the grain and serve immediately, drizzled with the pan sauce (if using).