Cast Iron Ribeye Steak

Instructions

Let the steak sit at room temperature for about 30 minutes prior to preparing it. Pat the steak dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.

Now heat your cast iron pan over high heat. Once the pan is smoking pour in the avocado oil and gently place the seasoned steak into the pan. Always make sure to place it away from you so the hot oil doesn't splash back at you.

Now smash the garlic with the back of your knife and place it into the pan along with the thyme, rosemary, and butter.

As the butter melts begin basting the steak with the garlic and herb-infused butter using a spoon.

Once the steak has seared for a few minutes and formed a brown crust, flip it over, and continue basting with the melted herb butter on top. An instant-read meat thermometer is the best way to tell when your steak is done. For a medium-rare steak, cook until the internal temperature of the steak is 130-135 degrees Fahrenheit. For a medium steak, you want the meat to be about 135-145 degrees Fahrenheit. For a medium-well steak, cook it to 150 degrees Fahrenheit

Main Course