Ingredients:

  • 2 (17 oz) Delmonico Steaks (Ribeye cut), 1.5-inch thick
  • 2 tsp Kosher salt
  • 1 tsp coarsely cracked black peppercorns
  • 1 tbsp high-smoke point oil (Avocado or Grapeseed oil)
  • 4 tbsp unsalted high-fat European-style butter
  • 3 cloves garlic, smashed and peeled
  • 4 sprigs fresh thyme or rosemary
  • 1 tsp Worcestershire sauce

Instructions:

  1. Season the steaks liberally on all sides including the edges with kosher salt and cracked pepper. Let them sit on a wire rack at room temperature for 40 minutes to dry-brine.
  2. Heat the high-smoke point oil in a 12-inch cast iron skillet over high heat until it begins to shimmer and smoke.
  3. Place the steaks in the pan and sear undisturbed for 3 minutes until a dark, mahogany crust forms. Flip the steaks.
  4. Immediately drop the heat to medium. Add the butter, smashed garlic, herbs, and Worcestershire sauce to the pan.
  5. Tilt the pan slightly and use a spoon to continuously pour the foaming flavored butter over the steaks (basting) until desired internal temperature is reached.