Perfect Grilled Ribeye Steak

• 2 ribeye steaks, 1.5 inches thick (about 350g each)
• 2 tbsp coarse sea salt
• 1 tbsp cracked black pepper
• 4 tbsp unsalted butter
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tbsp neutral oil (avocado or grapeseed)
• Flaky sea salt for finishing

Instructions

1. 1

   Remove steaks from refrigerator 45 minutes before cooking. Pat completely dry with paper towels. Season aggressively with salt and pepper on all sides.

2. 2

   Heat a cast-iron skillet over high heat until smoking. Add oil.

3. 3

   Sear steaks for 3 minutes without moving. Flip and sear another 3 minutes.

4. 4

   Add butter, garlic, thyme, and rosemary to the pan. Tilt the pan and baste steaks continuously with the foaming butter for 2 minutes.

5. 5

   Check internal temperature: 130°F (54°C) for medium-rare. Remove from heat.

6. 6

   Rest steaks on a wire rack for 8 minutes. The temperature will rise 5°F during resting.

7. 7

   Slice against the grain, finish with flaky salt, and serve with chimichurri.

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