Ingredients:

  • 2 (12 oz / 340g) ribeye steaks, 1.5 inches thick
  • 2 tbsp (30ml) avocado oil
  • 4 tbsp (56g) unsalted butter
  • 4 cloves (12g) garlic, smashed
  • 3 sprigs (2g) fresh rosemary
  • 1 tsp (6g) coarse kosher salt
  • 1 tsp (2g) cracked black pepper
  • 1 lb (450g) Yukon Gold potatoes, peeled and diced small
  • 3 tbsp (42g) unsalted butter
  • 1/4 cup (60ml) heavy cream
  • 1 tsp (5ml) white truffle oil
  • 1/2 tsp (3g) salt

Instructions:

  1. Pat the steaks completely dry with paper towels. Season generously with salt and pepper on all sides, including the edges. Let them sit at room temperature for 10 minutes to ensure an even cook.
  2. Heat the avocado oil in a 12-inch cast iron skillet over high heat until it just begins to smoke. Carefully lay the steaks in the pan and sear for 3–4 minutes without moving them until a deep mahogany crust forms. Flip the steaks.
  3. Immediately add the butter, smashed garlic, and rosemary to the pan. As the butter foams, tilt the skillet and use a large spoon to continuously pour the flavored butter over the steaks for the final 3 minutes of cooking. Remove steaks when they reach an internal temperature of 130°F (54°C) for medium-rare.
  4. While the steak rests, boil the diced potatoes in salted water until tender (about 10 mins). Drain and mash immediately with butter and heavy cream. Stir in the truffle oil at the end.
  5. Transfer the steaks to a cutting board and pour the remaining pan butter over them. Let the meat rest for 5–8 minutes before serving.