2 tablespoons high-smoke point oil (such as avocado or grapeseed oil)
3 tablespoons unsalted butter
4 cloves garlic, smashed
3 sprigs fresh rosemary
3 sprigs fresh thyme
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. Pat the steaks completely dry with paper towels on all sides. A dry surface is essential for achieving that iconic golden-brown crust. Season generously with sea salt and black pepper, pressing the seasoning into the meat.
Place a heavy cast-iron skillet over high heat until it is screaming hot. You will know it is ready when a drop of water flicked onto the surface evaporates instantly. Add the oil to the pan and swirl it around to coat the bottom. The oil should be shimmering and just starting to smoke slightly before you add the meat.
Carefully place the steaks into the hot pan, laying them away from you to avoid oil splatters. Press down slightly with a spatula to ensure full contact with the surface. Sear the steaks without moving them for about 3 to 4 minutes until a deep, dark crust has formed. Flip the steaks over using tongs to sear the other side.
Reduce the heat to medium-high and add the butter, smashed garlic cloves, and fresh herb sprigs to the pan. As the butter melts and begins to foam, tilt the pan slightly and use a large spoon to continually pour the flavored butter over the steaks. This process, known as arroser, adds incredible moisture and a nutty, herbal aroma that is perfect for a Christmas feast.
Once the steaks reach your desired level of doneness (typically 130 degrees Fahrenheit for medium-rare), remove them from the pan and place them on a warm plate or cutting board. Pour the remaining herb butter from the pan over the steaks and tent them loosely with foil. Let the meat rest for at least 5 to 10 minutes. This allows the juices to redistribute so they do not run out when you slice into it.
