Ingredients:

  • 2 (8 oz) chuck eye steaks
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the steaks completely dry with paper towels to ensure a proper sear.
  2. Rub salt and pepper generously into both sides and the edges of the meat.
  3. Optional: Let the steaks sit at room temperature for 15–20 minutes.
  4. Heat a cast iron skillet over medium-high heat with neutral oil until the oil shimmers and just starts to smoke.
  5. Place steaks in the pan and sear undisturbed for 3–4 minutes until a deep mahogany crust forms.
  6. Flip the steaks and sear the second side for another 3–4 minutes.
  7. Add butter, smashed garlic, and rosemary to the pan.
  8. Spoon the foaming browned butter over the steaks continuously for 2–3 minutes.
  9. Remove steaks from the pan and let them rest for 5 minutes before serving.