|Use a Sturdy Pair of Tongs|
Recipe at a Glance:
- Grass-fed Ribeyes (1 per person)
- 4 oz butter, room temperature
- 4-5 minced garlic cloves
- A few sprigs fresh thyme
Mix the garlic and thyme with the room temperature butter. If you're only cooking a couple of steaks, you'll have some leftover, which is perfect for sauteing vegetables.
Preheat a cast iron skillet or griddle to high heat. Dab in a small pat of butter, moving it around to grease the skillet. Place the steak on the skillet and let sear for a few seconds. Now begin to move the steak around the skillet with a pair of tongs.
Keep adding a few dabs of butter to the skillet as you move it along, placing the butter in the next region of the skillet you plan to move the steak into.
Flip the steak and continue to move it around the pan, greasing the skillet with butter. Remove the steak when it hits 120 F for rare, 130 F for medium.