Steakhouse-at-Home Cast Iron Ribeye

Remove the steaks from the refrigerator 45 minutes to 1 hour before cooking. Pat them completely dry on all sides with paper towels. Season generously on both sides with kosher salt and cracked black pepper. Let them sit uncovered on a wire rack at room temperature.

Place a 12-inch cast iron skillet over high heat for 5 full minutes until the pan is screaming hot. You should see wisps of smoke just beginning to rise from the surface.

Add the avocado oil to the pan and swirl to coat. Immediately lay the steaks away from you into the skillet. Do not move them. Let them sear undisturbed for 4 minutes until a deep, dark brown crust forms on the bottom.

Flip the steaks with tongs. Immediately add the butter, smashed garlic, thyme, and rosemary to the pan. As the butter melts and begins to foam, tilt the pan slightly toward you and use a large spoon to continuously baste the steaks with the foaming butter, scooping it up and pouring it over the top of each steak. Baste for 2 to 3 minutes.

For medium-rare, cook until an instant-read thermometer inserted into the thickest part reads 125 to 128 degrees Fahrenheit. For medium, pull at 135 degrees. Remember the steaks will carry over about 5 degrees while resting.

Transfer the steaks to a cutting board and spoon the garlic and herb butter from the pan over the top. Tent loosely with aluminum foil and rest for 8 to 10 minutes.

Slice against the grain if desired, or serve whole. Finish with a generous pinch of flaky sea salt right before serving.