Dry-Brined Ribeye on Cast Iron

Ingredients

• 2 bone-in ribeye steaks, 1.5 inches thick
• Kosher salt
• Freshly cracked black pepper
• 2 tbsp avocado oil
• 4 tbsp unsalted butter
• 6 sprigs fresh thyme
• 5 cloves garlic, skin on and smashed
• Flaky sea salt for finishing

Method

1. 01

   Season both sides of the steaks generously with kosher salt and cracked pepper 48 hours before cooking. Place on a rack over a sheet pan and refrigerate uncovered.

2. 02

   Remove steaks from the refrigerator 1 hour before cooking. They should look dry on the exterior — this is exactly what you want.

3. 03

   Heat a cast iron skillet over high heat for at least 5 minutes until it is smoking. Add avocado oil and let it shimmer.

4. 04

   Lay the steaks away from you into the pan. Do not move them. Sear for 2–3 minutes until a dark, mahogany crust forms.

5. 05

   Flip once. Immediately add butter, thyme, and garlic. As the butter foams, tilt the pan and use a large spoon to continuously baste the steak with the hot butter.

6. 06

   Continue basting for 2–3 minutes, targeting an internal temperature of 128–130°F for medium-rare.

7. 07

   Hold the steak upright with tongs and sear the fat cap for 45 seconds. Rest on a wire rack for 8 minutes.

8. 08

   Finish with flaky sea salt, slice, and serve directly from the board.