Garlic Butter Basted Steakhouse Steak

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  32 oz Beef Ribeye, Boneless
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 tbsp Unsalted Butter
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  6 Garlic(18g)
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  6 Thyme, Fresh(5g)

Instructions

1. 1Remove the steaks from the refrigerator and let rest at room temperature for at least 20 minutes. Pat dry with paper towels and season all over with salt and pepper just before cooking.
2. 2Heat a large cast-iron skillet over medium-high heat for 2–3 minutes until smoking. Add the olive oil and swirl to coat the pan evenly.
3. 3Lay the steaks into the pan (one or two at a time, away from you) and sear for 2–3 minutes per side over medium-high heat until deeply golden brown and crisp. Stand the steaks upright on their edge and sear the fat cap for 1 minute until rendered.
4. 4Reduce heat to medium-low. Add the butter, fresh thyme sprigs, and minced garlic to the pan. Allow the butter to foam for 1 minute, swirling gently to infuse the herbs and garlic into the melted butter.
5. 5Tilt the pan toward you (using an oven mitt) and baste the steaks continuously with the foaming garlic butter using a large spoon for 2–3 minutes, until the internal temperature reaches 130°F for medium-rare (or your desired doneness).
6. 6Transfer the steaks to a clean plate and pour all pan juices over them. Discard the thyme sprigs and garlic solids. Let the steaks rest for 5 minutes before serving.
7. 7Repeat steps 3–6 with any remaining steaks, using the same skillet.
8. 8Divide the finished steaks evenly among 4 plates or airtight containers while still warm, spooning any accumulated juices over each portion.