Ingredients
28ozsteaks,1-inch thick rib-eye, scotch fillet, New York strip, porterhouse, sirloin or rump
Salt and pepper,to season
2tbspolive oil,divided
4tbspbutter,divided
6garlic cloves,lightly crushed with the back of a knife, divided
8thyme sprigs,or rosemary sprigs, divided
Preparation
Take steaks out of the refrigerator for at least 20 minutes before cooking.
Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. Season steaks all over with salt and pepper just before they go into the pan.
When pan begins smoking, lay the steak into the pan away from you and cook for 1 to 2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until a nice, even golden color and crisp texture are achieved. Sear the sides to render the fat for a further minute.
Reduce heat to medium-low; add 2 tablespoons of butter, 3 to 4 sprigs of thyme (or rosemary), and 3 garlic cloves to the pan. Allow the butter to foam a little while frying the herbs and garlic for 1 minute to release flavors into the pan.
Place cloves on top of steaks and baste with the butter.
Baste constantly while cooking for one or two more minutes until desired level of doneness.
Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steak.
