Ingredients:

  • 2 (12-oz) Prime or Choice Ribeye Steaks, 1.5 inches thick
  • 2 tbsp Avocado Oil
  • 4 tbsp Unsalted Butter
  • 3 cloves Garlic, smashed
  • 2 sprigs Fresh Rosemary or Thyme
  • 1 tsp Coarse Kosher Salt
  • 0.5 tsp 16-mesh Black Pepper

Instructions:

  1. Pat the steaks completely dry with paper towels to ensure maximum crust development. Season the steaks aggressively on all sides, including the edges, with kosher salt and 16-mesh black pepper. Allow steaks to temper at room temperature for 30 minutes.
  2. Preheat the Blackstone griddle to high heat, aiming for a surface temperature between 450°F and 500°F as verified by an infrared thermometer.
  3. Apply avocado oil to the griddle surface and immediately place the steaks down, pressing slightly to ensure 100% surface contact. Sear for approximately 3-4 minutes per side.
  4. During the final 60 seconds of cooking, place the unsalted butter, smashed garlic, and herb sprigs on the griddle near the steaks. Once melted, use a spatula to baste the steaks with the aromatic butter.
  5. Remove steaks when the internal temperature reaches 130°F for medium-rare. Let the meat rest for 5-10 minutes before slicing.