Steak

step 1

Remove steaks from the refrigerator and let them come to room temperature (about 30 minutes).

step 2

Season both sides of the steaks generously with sea salt and freshly ground black pepper.

step 3

Heat a cast-iron skillet over high heat until very hot.

step 4

Add the butter, smashed garlic, and fresh herbs to the skillet.

step 5

Place the steaks in the skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.

step 6

Lower the heat to medium and continue to cook, basting the steaks with the butter, garlic, and herbs, until they reach the desired level of doneness:

step 7

Rare: 50°C (120°F)

step 8

Medium-Rare: 57°C (135°F)

step 9

Medium: 63°C (145°F)

step 10

Medium-Well: 68°C (155°F)

step 11

Well-Done: 73°C (165°F)

step 12

Use a meat thermometer to check the internal temperature for accuracy.

step 13

Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.

2 Ribeye steaks (approximately 300g each)

Sea salt

Freshly ground black pepper

2 tablespoons of butter

2 cloves of garlic, smashed

Fresh thyme sprigs

Fresh rosemary sprigs

cast-iron skillet

meat thermometer

tongs

cutting board

knife