Ingredients:

  • 2 Thick-cut Ribeye steaks (approx. 1.5 inches thick, ~32 oz total)
  • 2 tbsp Avocado oil
  • 1.5 tsp Coarse Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 4 tbsp Unsalted butter
  • 4 cloves Garlic, smashed
  • 3 sprigs Fresh rosemary or thyme

Instructions:

  1. Pat the steaks completely dry with paper towels to ensure a crisp crust.
  2. Season generously with kosher salt and black pepper on all sides, including the fat cap.
  3. Let steaks sit at room temperature for at least 20 minutes to relax the muscle fibers.
  4. Preheat the Blackstone griddle with a dual-zone setup: one side on high heat (450°F) and the other on medium-low.
  5. Apply avocado oil to the high-heat zone and place steaks down, pressing firmly for maximum contact.
  6. Sear for 3-4 minutes per side until a deep mahogany crust forms, then move to the lower-heat zone.
  7. Add butter, smashed garlic, and herbs to the griddle near the steaks. Baste the steaks with the melted infused butter until desired internal temperature is reached.