Ingredients
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- 1 large USDA Prime bone-in ribeye steak (16 oz / 450g), 1.5-inch thick
- 1 ½ tsp coarse kosher salt (6g)
- 1 tsp coarsely cracked black peppercorns (3g)
- 1 tbsp avocado oil (15ml)
- 3 tbsp unsalted European butter (42g)
- 3 cloves fresh garlic, smashed lightly (9g)
- 2 sprigs fresh rosemary (4g)
Step-by-Step Instructions
Dry and Season
Pat the steak bone-dry with paper towels and season generously with coarse kosher salt and cracked black pepper 45 minutes ahead.
High Heat Sear
Heat a 12-inch cast-iron skillet over high heat until smoking lightly. Add avocado oil and sear the ribeye for 2 to 3 minutes undisturbed until deep mahogany crust forms.
Flip and Butter-Baste
Flip steak. Reduce heat to medium, add butter, garlic, and rosemary sprigs. Tilt the pan and continuously spoon foaming herb butter over the steak for 2 minutes.
Rest on Wire Rack
Transfer steak to an elevated wire cooling rack when internal temp hits 125°F (52°C). Rest for 8 minutes before slicing.
Sensory Doneness Verification
Visual: Deep mahogany-brown caramelized crust with no gray overcooked band; glossy herb butter sheen. Auditory: Screaming sizzle when meat touches iron, softening to quiet butter foam. Aroma: Intensely savory roasted beef fat, nutty browned butter, and resinous woodsy rosemary. Tactile: Meat yields gently with tender springiness when pressed; succulent juices flow easily.
Troubleshooting & Testing Notes
Lower heat to medium before dropping the cold butter, garlic, and rosemary into the pan.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- 12-inch Cast Iron Skillet
- Instant-Read Probe Thermometer
- Wire Cooling Rack
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