Ingredients

The following ingredients have 4 Servings
  • 2 rib eye steaks (1-2 inches thick)
  • 1 tsp coarse salt ((6 g))
  • 1 tsp black pepper ((2 g) or to taste)
  • 1 tbsp olive oil (15 ml)
  • 1 tbsp unsalted butter (14 g)
  • fresh rosemary or thyme (garnish - optional)

Instruction

  • Remove steaks from the refrigerator 30 minutes ahead in order to reach room temperature for even cooking. Prepare the rest of your meal in the meantime.
  • When your steak has reached room temperature, pat dry with paper towels. This step will remove excess moisture in order to get the best sear possible.
  • Sprinkle salt and pepper onto both sides of the steak, rubbing in with your hands. 
  • Turn on your ventilation/exhaust fan and place a cast iron skillet over high heat. 
  • When the pan is hot, add the oil and swirl around to coat the pan.
  • Add the steaks and cook for 3-6 minutes according to desired doneness (see details above), spooning the juices on top from time to time to baste the meat.
  • Flip the steaks and add the butter on top along with the optional fresh herbs.
  • Cook 3-6 minutes more using an instant-read thermometer to check doneness.
  • Remove to a plate to rest for 5 minutes, covering with foil or another plate. This important step lets the juices to retreat back into the meat for the best texture.
  • Cut crosswise against the grain to serve. Enjoy!