Ingredients
2 (1-inch thick) ribeye beef steaks (any cut will do)
1-2 Tablespoons canola oil , or avocado oil
Kosher salt , to taste
Ground black pepper , to taste
1-2 Tablespoons unsalted butter , or garlic herb butter (for finishing)
Fresh thyme or rosemary for serving
Instructions
Remove the steaks from the fridge and bring to room temperature, about 15 to 30 minutes. Trim any excess fat. Preheat the oven to 450°F. Place a large skillet in the oven while it is heating. Remove pan from oven and place on the stove over high heat.
Dry steaks with a paper towel. Rub the oil over the steaks and generously season with salt and pepper. Once the pan is very hot place the steaks into the pan. Let each side cook 1 minute, or until seared. Use tongs to flip.
Place the pan in the oven 4 to 6 minutes. Flip and cook the other side an additional 4 to 6 minutes. Check the center with a meat thermometer or slice with a knife to check for doneness (see notes below for different levels of doneness). You want to remove the meat 5° before it reaches the desired temperature. Temperature will continue to rise while resting.
Using an oven mitt, remove pan from oven and allow to rest on a plate 5 minutes before serving. Add a slab of butter on the top of each steak.
