Pan Seared Ribeye Steak
Servings: 2

RIBEYE STEAKS:
2 (10 to 12 ounce) boneless ribeye steaks, about 1-inch thick
2 tablespoons avocado oil, or other high-heat oil
1 ½ teaspoon kosher salt
1 teaspoon ground black pepper

BASTING HERB BUTTER:
4 tablespoons butter
2 sprigs fresh herbs (rosemary, thyme, oregano, etc)
4 garlic cloves

Bring to room temperature. Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). This is key! Season all sides of the steaks with salt and pepper.

Sear. Heat an empty cast iron pan on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it's sizzling hot), add the steaks. For a medium rare steak, sear for 3 to 4 minutes on one side, then flip and cook another 3 minutes.

Baste. After the steak has cooked for about 2 minutes on the second side, add the butter, garlic, and herb sprigs to the pan. Butter baste the steaks with a spoon for about a minute.

Rest and serve. Transfer the steaks to a cutting board and let them rest for 5 minutes. Before serving, spoon extra garlic herb butter from the pan over the ribeye steaks.


Notes
Don’t add the oil to a cold pan over the stove. Wait until the dry pan is very hot on its own, then add the oil.

If you want to use a stainless steel pan, turn off the heat when you reach the butter baste step.
Thyme and oregano are more tender than rosemary, so they will wilt a bit more while basting. But the flavor they impart is delicious! You can always swap out the wilted basted herbs with fresh herbs before serving, for a lovely pop of green.