2 tablespoons olive oil (high smoke point is best)
3 tablespoons unsalted butter
4 cloves garlic, smashed but left whole
3 sprigs fresh rosemary
3 sprigs fresh thyme
1.5 teaspoons coarse sea salt
1 teaspoon freshly cracked black pepper
Instructions
Remove your steaks from the refrigerator at least 30 to 45 minutes before you plan to cook them. Bringing the meat to room temperature ensures even cooking throughout the steak. Use paper towels to pat the steaks completely dry on all sides, as moisture is the enemy of a good sear. Season the steaks generously with sea salt and black pepper, making sure to coat the edges as well.
Place a heavy cast iron skillet over high heat until it is smoking hot. Add the olive oil and swirl it around to coat the bottom of the pan. Carefully lay the steaks into the skillet, laying them away from you to avoid oil splatters. Let the steaks sear undisturbed for about 3 to 4 minutes until a deep, dark brown crust has formed on the bottom. Flip the steaks over using tongs.
Once you have flipped the steaks, turn the heat down to medium-high. Add the butter, smashed garlic cloves, rosemary, and thyme sprigs to the skillet. As the butter melts and begins to foam, tilt the pan slightly and use a large spoon to continuously pour the flavored butter over the steaks. This process, known as arroser, adds incredible depth of flavor and keeps the meat moist during the final minutes of cooking.
Continue basting for another 3 to 4 minutes or until the steaks reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130 to 135 degrees Fahrenheit. Remove the steaks from the pan and place them on a warm plate or cutting board. Pour the remaining herb butter from the pan over the meat and let it rest for at least 5 to 10 minutes. This step is vital to allow the juices to redistribute, ensuring a tender bite.
