There’s nothing like cast iron for getting a serious sear on a steak. And with this recipe we use butter, garlic thyme in the skillet to give it even more flavor.
- 2 – 14oz Chuck Eye Steaks or your favorite cut (ribeye, strip, filet, etc.)
- 6 Tablespoons Butter divided into pats
- 2 Tablespoons Grapeseed Oil
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Coarse Ground Black Pepper
- 8–10 Cloves Fresh Garlic
- 6 Fresh Thyme Sprigs
- Prepare Big Green Egg or other grill for direct cooking at 500°F (This recipe can be done indoors on the stove but make sure you have proper ventilation)
- Season each steak on all sides with Kosher salt and corse ground black pepper. Rest for a few minutes while the grill comes up to temperature.
- Place a cast iron skillet on the cooking grate and add 1 Tablespoon of grape seed oil. Allow the pan to heat until the oil starts to slightly smoke.
- Place one steak in the skillet and press down for good surface contact. Set a timer for 3 minutes.
- Flip the steak and add the butter and half the garlic and thyme. Continue to cook for another 3 minutes basting the steak with the butter mixture several times.
- After 6 minutes the steak should be medium rare, remove it from the skillet and rest on a platter. Pour the juices from the skillet over the steak. (if you want it more done – keep cooking it until it reaches desired doneness)
- Wipe out the cast iron skillet with paper towel and repeat the process for the next steak.