Ingredients:

  • 2 lbs Ribeye or New York Strip
  • 2 tbsp Avocado oil
  • 1 tbsp Kosher salt
  • 1 tsp coarsely ground black pepper
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1/4 tsp salt

Instructions:

  1. Pat the steaks completely dry with paper towels. Rub both sides with avocado oil, then season generously with kosher salt and black pepper. Let the steaks sit at room temperature for 10–15 minutes.
  2. Preheat grill to high (450°F to 500°F). Place steaks on the hottest part of the grate and sear for 4–6 minutes per side. Use tongs to sear the fat cap on the edges for 1 minute.
  3. During the final 2 minutes of cooking, place a dollop of the garlic-rosemary butter on top of each steak.
  4. Remove the meat from the grill when the internal temperature hits 130°F for medium-rare. Transfer to a warm plate and let rest for 10 minutes before serving.