Ingredients:

  • 2 ribeye steaks (1.5 inch thick)
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 lb baby gold potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt

Instructions:

  1. Pat the steaks extremely dry with paper towels to ensure a proper sear.
  2. Season all sides of the steaks, including the fat cap, generously with salt and pepper.
  3. Place baby potatoes in salted water and boil for 15-20 minutes until fork-tender; drain and let steam-dry for 5 minutes.
  4. Heat a 12-inch cast iron skillet over high heat with avocado oil until the oil shimmers and barely smokes.
  5. Carefully place steaks in the pan, pressing down slightly; sear for 3-4 minutes without moving until a deep mahogany crust forms.
  6. Flip steaks and add butter, smashed garlic, and thyme to the pan. As the butter foams, spoon it continuously over the steaks (basting) until the desired internal temperature is reached.
  7. Remove steaks from the pan and let them rest for 10 minutes.
  8. Toss boiled potatoes with olive oil, garlic powder, smoked paprika, and salt, then smash them flat in the skillet and sear until golden and crisp.