Pan-Seared Ribeye Steak

1. 1
   Pat both ribeye steaks completely dry with paper towels on all sides to guarantee a deep golden crust.
2. 2
   Season both sides generously with kosher salt and freshly cracked black pepper right before cooking.
3. 3
   Heat 2 tablespoons of avocado oil in a 12-inch heavy cast iron skillet over high heat until smoking hot.
4. 4
   Lay steaks into the pan away from you so hot oil does not splash onto your hands.
5. 5
   Press the steaks down firmly into the pan surface so every part makes full contact without gray spots.
6. 6
   Sear undisturbed for 2 minutes until a deep brown crust forms on the bottom, then flip with tongs.⏱ 2 min
7. 7
   Reduce heat to medium, then add butter, crushed garlic cloves, rosemary, and thyme to the side of the pan.
8. 8
   Tilt the skillet toward you and spoon the bubbling melted herb butter over the steaks repeatedly for 2 minutes.⏱ 2 min
9. 9
   Remove steaks when internal temperature reaches 130 degrees Fahrenheit for a tender medium-rare finish.
10. 10
    Transfer steaks to a board, place cooked herbs on top, and let rest 8 minutes before slicing across the grain.⏱ 8 min