Basting the steaks with butter helps create a golden crust, while continuing to cook the steak evenly from the outside.
Makes 2 to 4 servings
- 2 (1¼-pound) bone-in rib-eye steaks
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons canola oil
- ¼ cup Smoked Salt and Pepper Butter (recipe follows)
- 4 sprigs fresh thyme
- 3 cloves garlic, smashed
- Sprinkle both sides of steaks with salt and pepper. Let stand at room temperature for 15 to 20 minutes.
- In a large cast-iron skillet, heat oil over high heat. Add steaks; cook until browned, about 5 minutes. Turn steaks; add Smoked Salt and Pepper Butter, thyme, and garlic. Cook, frequently spooning butter mixture over steaks, until desired degree of doneness is reached, 5 to 10 minutes. Remove from heat, and let stand for 10 minutes before slicing.
Smoked Salt and Pepper Butter
Makes about 1 cup
- 1 cup unsalted butter, softened
- 2 teaspoons smoked sea salt
- 1½ teaspoons ground black pepper
- In a small bowl, stir together all ingredients until combined. Transfer butter mixture to a sheet of parchment paper. Roll into a tight log, and twist ends to tighten. Wrap in foil, and freeze until solid, about 30 minutes.
Basting the steak with butter adds flavor and also creates a rich, golden crust.