Ingredients:

  • 1 (1 ½ - 2 inch thick) Delmonico steak (ribeye or boneless ribeye), about 12-16 ounces (340-454g)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon freshly ground black pepper (2.5g)
  • 2 tablespoons unsalted butter (28g)
  • 1 sprig fresh rosemary, optional (approx. 2g)
  • 1 sprig fresh thyme, optional (approx. 2g)

Instructions:

  1. Pat the steak dry with paper towels. Trim any excess fat.
  2. In a small bowl, combine the olive oil, minced garlic, salt, and pepper.
  3. Rub the garlic mixture generously all over the steak.
  4. Heat a cast iron skillet over high heat until smoking hot.
  5. Carefully place the steak in the hot skillet. Sear for 2-3 minutes per side to develop a dark, crispy crust.
  6. Reduce the heat to medium. Add the butter, rosemary, and thyme (if using) to the skillet. Tilt the pan to pool the melted butter, and spoon the butter over the steak continuously (basting). Cook until the steak reaches your desired internal temperature.
  7. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes.
  8. Slice the steak against the grain and serve immediately.