
Ingredients
- 4 (1 ½-inch thick) boneless rib-eye steaks (about 2 ½ pounds total|1.1 kilograms)
- kosher salt and freshly ground black pepper, to taste
- ½ cup|120 ml canola oil
- 16 tablespoons|2 sticks unsalted butter
- 12 garlic cloves, peeled and smashed
- 2 bunches thyme
Directions
Season the steaks all over with salt. Working in batches, heat 2 tbsp. oil in a large cast-iron skillet over high heat until the oil just begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides, about 6 minutes. Add in 4 tablespoons of butter, 4 cloves of garlic, and â…“ of the thyme and cook, basting the steaks with the butter, until medium-rare, about 2 to 3 more minutes. Transfer cooked steaks to a cutting board, cover loosely with foil and set aside in a warm spot. Repeat the process with remaining oil and steaks, 4 cloves of garlic, and another â…“ of the thyme. Let the steaks rest for about 10 minutes before slicing.