Ingredients:

  • 2 12-oz Prime Ribeye steaks (1.5 inches thick)
  • 2 tbsp avocado oil
  • 1 tbsp coarse Kosher salt
  • 1 tsp cracked black pepper
  • 0.5 tsp granulated garlic
  • 0.25 tsp smoked paprika
  • 3 tbsp unsalted butter
  • 2 sprigs fresh rosemary
  • 1 clove garlic, smashed

Instructions:

  1. Pat the steaks completely dry with paper towels to ensure a superior sear.
  2. Combine salt, pepper, granulated garlic, and smoked paprika. Apply generously to all sides of the steaks.
  3. Let the seasoned steaks sit at room temperature for at least 15-30 minutes to dry brine and temper.
  4. Preheat the Blackstone griddle to high heat (approx 450-500°F) and apply avocado oil to the surface.
  5. Place steaks on the hot griddle. Sear for 3-4 minutes per side for medium-rare, or until a deep mahogany crust forms.
  6. Move steaks to a lower-heat zone. Add butter, smashed garlic, and rosemary sprigs to the griddle next to the steaks. Baste the meat with the melting herb butter for 1 minute.
  7. Remove steaks from the griddle and let rest on a wire rack for 10 minutes before slicing.