Ingredients:

  • 2 (6 oz / 170g) boneless chuck eye steaks, 1 inch thick
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • 1 tbsp (15ml) neutral oil
  • 3 tbsp (42g) unsalted butter
  • 3 cloves (9g) garlic, smashed
  • 2 sprigs (2g) fresh rosemary
  • 2 sprigs (2g) fresh thyme

Instructions:

  1. Pat the steaks completely dry with paper towels and season generously with salt and pepper on all sides, including the edges. Let them sit at room temperature for 15–20 minutes.
  2. Heat the neutral oil in a 12-inch cast iron skillet over high heat until it just begins to smoke.
  3. Carefully lay the steaks in the pan. Sear for 3–4 minutes without moving them until a deep mahogany crust forms, then flip the steaks.
  4. Immediately reduce heat to medium-high. Add the butter, smashed garlic, and herbs. Once the butter foams, tilt the pan and continuously spoon the bubbling butter over the steaks for the remaining 3–4 minutes of cooking.
  5. Remove the steaks when the internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm plate and pour the remaining pan butter over them.
  6. Let the steaks rest for 10 minutes before slicing against the grain.