Why go to a steak house when you can cook your own steak at home?Hi, the most beautiful eyes you have ever seen.Perfectly seasoned with warm air bubble oil with minced garlic cloves, fresh thyme and rosemary sprigs.
° 1 (24 ounce) 2-inch-thick rib steak, at room temperature
° Kosher salt and fresh black pepper to taste
° 1 teaspoon canola oil
° 3 tablespoons unsalted butter
° 3 crushed garlic cloves
° 3 sprigs fresh thyme
° 2 sprigs of fresh rosemary
* Directions :
Blot the steak on both sides with paper towels; Season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.Heat a cast iron skillet over medium to very high heat for about 12 minutes; Add canola oil.
Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.
Reduce medium-low heat. Push the steak to one side of the pan; Add the butter, garlic, thyme, and rosemary to the other side of saucepan, tilt the pan towards the butter and cook until the butter is bubbling, 30 seconds to 1 minute.While doing this carefully, oil the steak for 12 minutes, turning once, until the internal temperature reaches 120 ° F for moderate tenderness or to the desired degree of doneness. Let it rest 15 minutes before slicing.
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