Herb Butter Basted Cast Iron Steak

Ingredients

• one (1) 1 1/2 – 2-inch steak of choice – ribeye, New York Strip, T-bone, etc. (see Recipe Notes, below)
• kosher salt & ground black pepper, to season
• 1–2 tablespoons avocado oil (or other high smoke point oil of choice)
• 2 tablespoons unsalted butter, diced into small cubes
• 2 cloves garlic, smashed open
• 2 sprigs fresh rosemary
• 8–10 sprigs fresh thyme

Instructions

1. Steak prep: At least 2 hours (or up to 2 days) before you’d like to make your steak, prep the steak. If your steak has a nice fat cap, use a paring knife to cut score marks into the fat cap. Liberally season all sides of the steak with kosher salt. A good rule of thumb is 1 teaspoon per pound. Loosely wrap the steak in paper towel. Place on a rack fitted in a rimmed baking sheet. Set in the coldest area of your fridge. 30 minutes before cooking the steak, remove from the refrigerator & set on the counter to come up to room temperature.
2. Preheat the cast iron: Place a 12-inch cast iron skillet over high heat. Preheat for 5-7 minutes, until the cast iron is very hot. Meanwhile, pat the steak completely dry with paper towel. Season with ground black pepper, as desired. Sear the steak, utilizing the frequent-turning method: If your steak has a nice fat cap, you can begin by rendering it slightly. Use long tongs to hold the steak upright, placing the fat cap in direct contact with the hot skillet. Cook 2-3 minutes, until the fat cap is rendered slightly & begins to develop nice golden brown color. Remove & set aside for a moment. Carefully add the avocado oil to skillet, adding just enough to coat the bottom of the skillet nicely. Once the oil is hot & begins to smoke, carefully place the steak on one side of the skillet. Cook for 30 seconds. Carefully flip the steak to the opposite side of the skillet & cook for 30 seconds more. Continue flipping the steak to the opposite side of the skillet in 30 second increments. 4:30 time total.
3. Baste: After the last flip, reduce the heat to low. Carefully add the butter, garlic, rosemary, & thyme to the skillet. Tilt the skillet toward you, so the butter pools alongside the edge of the skillet nearest you. Use a large spoon to baste the butter over top the steak repeatedly for 30 seconds.
4. Rest. Transfer the steak to a plate and set aside to rest for 10-15 minutes. Carve & serve. Cut the steak away from the bone. Slice against the grain into 1/4-inch thick strips. Serve immediately, topped with flaky sea salt & browned butter from the pan (or with another steak sauce you love, e.g. chimichurri).