Ingredients:

  • 2 (12 oz) ribeye or New York strip steaks, 1.5 inches thick
  • 1 lb steak tips (sirloin or tri-tip chunks)
  • 2 tbsp neutral oil (grapeseed or avocado oil)
  • 3 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme or rosemary
  • 1 tbsp kosher salt
  • 2 tsp cracked black pepper

Instructions:

  1. Dry the meat. Pat the 2 ribeyes and 1 lb steak tips with paper towels until they feel completely matte and dry.
  2. Season heavily. Sprinkle 1 tbsp kosher salt and 2 tsp black pepper over all sides of the meat.
  3. Heat the pan. Add 2 tbsp neutral oil to a heavy skillet and heat over high until the oil is shimmering and just starting to smoke.
  4. Sear the steaks. Place the ribeyes in the pan. Cook 3 minutes without moving them until a dark crust forms.
  5. Sear the tips. Add the steak tips to the empty spaces in the pan. Cook 2 minutes until they sizzle and brown.
  6. Flip the meat. Turn the ribeyes and the steak tips over. Cook 2 more minutes to brown the other side.
  7. Add aromatics. Drop in 3 tbsp butter, 4 smashed garlic cloves, and 3 sprigs of herbs. Watch for the butter to foam and turn golden.
  8. Baste the steaks. Tilt the pan slightly and spoon the bubbling butter over the ribeyes and tips for 2 minutes until the internal temp hits 135°F (57°C).
  9. Rest the meat. Remove everything from the pan and place on a warm plate. Wait 5 full minutes before you even think about cutting into it.