Ingredients
- 2 ButcherBox Ribeye Steaks about 10 ounces each
- Fine sea salt and freshly ground black pepper
- 1 tbsp high-heat cooking fat, such as avocado oil or ghee
- 2 tbsp unsalted butter
- 3 cloves garlic, peeled
- 1 shallot roughly chopped
- 2 sprigs fresh rosemary
- flaky sea salt optional
Instructions
- Remove the steaks from the fridge and let them stand on the counter until they reach room temperature, about 30 minutes.
- Place a cast iron or other heavy bottom skillet over medium heat until very hot, 4 to 5 minutes. While the skillet is heating, pat the steaks dry thoroughly with paper towels. Season generously on both sides with fine sea salt and lightly with pepper. Place the garlic on a cutting board. Working one at a time, press down on each one with the side of a chef’s knife until the cloves are smashed.
- Swirl the cooking fat over the bottom of the skillet and add the steaks immediately. Cook undisturbed until the bottom is nicely seared and releases easily from the pan, 1 to 2 minutes. Carefully flip.
- Add the butter to the skillet; it will melt quickly. Add the garlic, shallot and rosemary; shake the pan to mix the ingredients into the butter. As the steak cooks, gently and carefully tip the skillet, collect the melted butter in a tablespoon and pour it over the steaks. Continue cooking and basting the steaks, flipping once more, until both sides are seared and a meat thermometer stuck into the thickest part of the steak reads 120ºF to 125ºF for medium rare, 2 to 3 minutes longer.
- Transfer the steak to a cutting board, tent with foil and let rest for 5 minutes. Slice the steak against the grain (Note: Ribeyes are made up of different muscles, so the grain changes direction around the steak. Cut it into pieces where the grain changes direction and slice each piece against the grain). Sprinkle with flaky sea salt, if desired, and serve.
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