Classic Pan-Seared & Basted Ribeye Steak

1.Remove the steaks from the refrigerator at least 1 hour before cooking to allow them to come close to room temperature. Pat the steaks thoroughly dry on all sides with paper towels; this is crucial for a good crust.

2.Generously season both sides and the edges of the steaks with the kosher salt and black pepper. Do not skimp on the salt.

3.Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it is smoking hot. Add the high smoke point oil to the pan.

4.Carefully place the steaks into the hot skillet, ensuring there is space between them. Sear undisturbed for 3 to 4 minutes until a deep brown crust forms.

5.Flip the steaks and sear the second side for another 3 minutes. Reduce the heat to medium-high.

6.Add the butter, smashed garlic cloves, and herb sprigs to the skillet. As the butter melts, tilt the pan slightly and use a large spoon to continuously baste the foaming butter mixture over the top of the steaks for 1 to 2 minutes.

7.Continue cooking, flipping every minute or so and basting, until the internal temperature reaches your desired doneness (e.g., 125°F for rare, 135°F for medium-rare). Use a meat thermometer inserted into the thickest part.

8.Remove the steaks immediately from the pan and place them on a wire rack set over a cutting board. Tent loosely with foil and allow them to rest for 10 to 15 minutes before slicing against the grain. This resting period is essential for juicy meat.