Kith

Step 1. Remove the ribeye steaks from the refrigerator 30 to 45 minutes before cooking to allow them to reach room temperature for even cooking.

Step 2. Use paper towels to pat the steaks completely dry on all sides; moisture prevents a proper crust from forming.

Step 3. Season the steaks generously with kosher salt and freshly cracked black pepper, making sure to coat the edges.

Step 4. Place a heavy cast-iron skillet over high heat until it is smoking hot.

Step 5. Add the avocado oil to the pan. Once shimmering, carefully place the steaks in the skillet, laying them away from you to avoid oil splatter.

Step 6. Sear the steaks for 3-4 minutes without moving them until a deep, dark brown crust has formed.

Step 7. Flip the steaks. Immediately add the butter, smashed garlic cloves, and fresh herbs to the pan.

Step 8. Tilt the pan slightly so the melting butter pools at the bottom. Use a large spoon to continuously baste the foaming herb butter over the steaks for the remaining 3-4 minutes of cook time.

Step 9. Use a meat thermometer to check for doneness; remove from the pan at 130°F (54°C) for medium-rare.

Step 10. Transfer the steaks to a cutting board or warm plate and let them rest for at least 10 minutes to allow the juices to redistribute before slicing.