Ingredients:

  • 2 Entrecôte steaks (Ribeye), about 1-1.5 inches thick (approx. 250-350g/9-12oz each)
  • 2 tablespoons neutral cooking oil (vegetable, canola, or grapeseed oil) (30ml)
  • Coarse sea salt or kosher salt
  • Freshly ground black pepper
  • 4 tablespoons unsalted butter, softened (57g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/2 teaspoon lemon juice (2.5ml)
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Combine softened butter, minced garlic, parsley, thyme, lemon juice, salt, and pepper in a small bowl. Mash together with a fork until well combined. Set aside.
  2. Remove the steaks from the refrigerator 30 minutes before cooking. Pat dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat the oil in a cast iron skillet over high heat until smoking hot. Carefully place the steaks in the skillet, ensuring they are not overcrowded. Sear for 2-3 minutes per side, without moving them, to develop a dark, golden-brown crust.
  4. Reduce the heat to medium-high. Continue cooking for another 2-6 minutes, depending on your desired doneness, flipping occasionally, until the internal temperature reaches your target temperature.
  5. During the last minute of cooking, add the garlic-herb butter to the skillet. Tilt the skillet and spoon the melted butter over the steaks, basting them continuously.
  6. Remove the steaks from the skillet and place them on a cutting board. Let rest for at least 5-10 minutes before slicing against the grain and serving. Spoon any remaining butter from the skillet over the sliced steak.