° 1 (24 ounce) 2-inch thick ribeye steak, at room temperature
° Kosher salt & freshly black pepper, to taste
° 1 tsp canola oil
° 3 tablespoons unsalted butter
° 3 crushed garlic cloves
° 3 sprigs fresh thyme
° 2 sprigs of fresh rosemary
Directions :
Using paper towels, dry both sides of the steak by patting them; Season generously with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.
Heat cast iron skillet on medium-high heat to very hot, about 1-2 min; Ading canola oil.
Place steak in center of skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.Minimize heat medium-low. Push the steak to one side of the pan;
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