Ingredients:

  • 2 Ribeye Steaks
  • 15g Kosher salt
  • 5g Freshly cracked black pepper
  • 30ml Grapeseed Oil
  • 45g Unsalted high-quality butter
  • 4 Garlic cloves, smashed
  • 3 Sprigs of fresh rosemary

Instructions:

  1. Dry the steaks. Use paper towels to pat the 2 Ribeye Steaks completely dry on all sides. Note: Moisture creates steam, which prevents a crust.
  2. Season heavily. Coat both sides with the 15g of Kosher salt and 5g of black pepper.
  3. Heat the pan. Add 30ml of oil to the skillet and wait until it starts to shimmer and smoke slightly.
  4. The initial sear. Place the steaks in the pan. Cook for 3 minutes without moving them until a dark crust forms.
  5. Flip and repeat. Turn the steaks and cook for another 2 to 3 minutes on the second side.
  6. Lower the heat. Reduce the flame to medium and add the 45g of butter, 4 smashed garlic cloves, and 3 sprigs of rosemary.
  7. Baste the meat. Tilt the pan and use a large spoon to pour the foaming butter over the steaks repeatedly for 2 minutes. Look for a deep mahogany color.
  8. Check temperature. Insert a thermometer into the thickest part. Target 130°F for medium rare.
  9. Rest the beef. Transfer the steaks to a cutting board. Note: This prevents the juices from running out when you slice.
  10. Final slice. Cut against the grain and pour the remaining pan butter over the top.