Ingredients:

  • 2 steaks (ribeye, strip, or sirloin), 1-1.5 inches thick (approximately 8-10 oz/225-285g each)
  • 1 tablespoon (15ml) high-heat oil (such as canola, grapeseed, or avocado oil)
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Pat steaks dry with paper towels and season generously with salt and pepper on both sides. Let steaks rest at room temperature for at least 30 minutes.
  2. Heat the oil in a cast-iron skillet over high heat until smoking hot. Carefully place the steaks in the hot skillet, ensuring they aren't crowded.
  3. Sear for 2-3 minutes per side, until a deep brown crust forms.
  4. Reduce heat to medium. Add butter, crushed garlic, and thyme sprigs to the skillet.
  5. Tilt the skillet and spoon the melted butter over the steaks continuously (basting) for 1-2 minutes.
  6. Insert a meat thermometer into the thickest part of the steak. Cook until the internal temperature reaches 130-135°F (54-57°C) for medium.
  7. Remove steaks from the skillet and place them on a clean plate or cutting board. Tent loosely with foil and let rest for at least 5-10 minutes.
  8. Slice the steak against the grain and serve immediately.