This recipe is perfect if you don’t have access to, or are intimidated by, using a grill. Using this method is not only fast and easy, but I find that cast iron skillets really accentuates all the flavors. I love adding herbs and butter to steak because they provide the right balance of rich and subtle flavor profiles. They complement without overpowering, allowing the flavor of red meat to shine. Fun fact: this is how a lot of fancy steakhouses make their steaks!
2, 1lb Rib Eye Steaks (1-1/2” thick)
1/4Cup Vegetable Oil
2 Bunch Rosemary
2 Bunch Thyme
4T Unsalted Butter
1. Pat steak dry and season both sides liberally with salt and pepper and let rest for approximately 30 minutes
2. Place 12” heavy bottomed cast iron skillet with oil on high heat until just smoking
3. Carefully add steaks and cook until browned, about 2 minutes on both sides
4. Reduce heat to medium and add butter and herbs and continue cooking, flipping occasionally and basting any light spots.
5. Continue to flip and baste approximately every two minutes for about 7-9 minutes, until steaks are well browned and have an internal temperature of 120-125F (49-52C) for Medium Rare if you prefer your steak cooked medium, continue cooking for another 1-2 minutes until the internal temperature reads 130F.
6. Immediately place steak on large heatproof plate and pour juices over it and allow to rest for about 5-10 minutes. Carve into 1/2” slices and serve.