Wednesday, November 3, 2021, 4:28 p.m.
- 2 rib eye or New York steaks (at least 1 inch thick, about 12 ounces each)
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 3 crushed garlic cloves
- 2-3 sprigs of fresh thyme or rosemary
- Take the steaks out of the refrigerator about 30 minutes to 1 hour before cooking.
- Play on a line of paper towels later, then blot the area with additional paper towels until the steak is completely dry.
- Heat a cast iron skillet over high heat for 8-10 minutes.
- Just before putting the steaks in the hot and sprinkle salt on all sides including front and back.
- Place the steak in the hot pan.
- Cook the steak again for another minute, then see if a crust has started to form.
- Flip the steak and continue flipping and checking the crust for four minutes.
- Carefully place the steaks in the hot pan and cook on the first side until enough crust has developed that the steaks no longer stick to the pan, about 1 minute.
- Flip and cook on the other side for 1 minute.
- Continue cooking and turning for a total of 4 minutes. Reduce the heat to medium-high and add the butter, garlic and herbs.
- Tilt the pan slightly to catch the butter, garlic and herbs and use a spoon to coat the steaks with the herb butter mixture.
- Once the steaks have reached the desired cooking temperature, remove them from the hot pan and let them rest on a plate for at least 10 minutes before cutting and serving them.
- Add freshly cracked pepper before serving.
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