Ingredients:

  • 2 Chuck Eye Steaks (about 8–10 oz each, cut 1 to 1.25 inches thick)
  • 1 tsp Coarse Sea Salt (or Kosher Salt)
  • 1/2 tsp Black Pepper (freshly cracked)
  • 2 Tbsp High-Heat Cooking Oil (Vegetable, Canola, or Grapeseed oil)
  • 4 Tbsp Unsalted Butter (cold, cut into 4 pieces)
  • 2 cloves Garlic (smashed lightly, but kept whole)
  • 2 small sprigs Fresh Rosemary
  • 4 small sprigs Fresh Thyme

Instructions:

  1. Pat the steaks thoroughly dry with kitchen paper—moisture is the enemy of a good crust! Season both sides generously with salt and pepper.
  2. Place the seasoned steaks on a wire rack. Allow them to sit at room temperature for 30 minutes. This is crucial to take the chill off and ensure even cooking.
  3. Place the cast iron skillet over high heat for 3–5 minutes until screaming hot. The pan should be just starting to smoke.
  4. Add the high-heat cooking oil. It should shimmer immediately.
  5. Gently place the steaks in the hot pan, ensuring they are not crowded. Sear undisturbed for 3–4 minutes until a deep, brown crust has formed.
  6. Flip the steaks and sear the second side for 1–2 minutes.
  7. Reduce the heat to medium-low. Immediately add the butter, smashed garlic cloves, rosemary, and thyme to the pan.
  8. As the butter melts and foams, tilt the pan slightly so the butter pools at the edge. Use a spoon to continuously scoop the foaming butter mixture and pour it over the top of the steaks for 1–2 minutes.
  9. Check the internal temperature. Remove from heat for Medium-Rare (125°F / 52°C) or Medium (135°F / 57°C).
  10. Immediately transfer the steaks to the wire rack. Rest the steaks for a full 10 minutes. The carryover cooking will raise the temperature.
  11. Slice the steaks against the grain and serve immediately, drizzling any remaining resting juices over the slices.