Ingredients
Scale
- 2 Grass-fed Ribeye or New York Strip steaks (approx. 10–12 oz each)
- 4 tablespoons high-quality grass-fed butter, softened
- 2 tablespoons avocado oil (high smoke point)
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon smoked paprika
- Coarse sea salt and freshly cracked black pepper to taste
Instructions
- Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking throughout the meat. Use a paper towel to pat both sides of the steaks completely dry. Once dry, season both sides generously with coarse sea salt and cracked black pepper. In a small bowl, mix the softened butter with minced garlic, chopped rosemary, and smoked paprika to create your “fat bomb” compound butter.
- Place a heavy cast-iron skillet over high heat and add the avocado oil. Wait until the oil is shimmering and just starting to smoke. Carefully place the steaks in the pan, laying them away from you to avoid oil splashes. Sear the steaks without moving them for 3-4 minutes to develop a deep, brown crust. Flip the steaks using tongs and sear the other side for another 3-4 minutes for a perfect medium-rare finish.
- Reduce the heat to medium. Place a large dollop of your garlic-herb “fat bomb” butter onto each steak. As it melts, tilt the pan slightly and use a large spoon to continuously pour the hot, bubbling butter over the steaks for the final 60 seconds of cooking. This process, known as basting, infuses the meat with incredible fat and aromatics while keeping it moist.
- Transfer the steaks to a cutting board or a warm plate. Pour any remaining butter from the pan over the top. Tent the steaks loosely with aluminum foil and let them rest for at least 5-7 minutes. Resting allows the juices to redistribute so they don’t run out when you cut into the meat. Slice against the grain and serve immediately, or portion out into containers for your weekly meal prep.
- Cook Time: 22 minutes