INGREDIENTS:
- A ribeye steak, about an inch thick (ribeye has more fat & flavor)
- Avocado oil
- Salt and freshly ground pepper
- Butter
DIRECTIONS:
- Heat a large heavy-bottomed skillet (preferably cast iron) over medium high heat. Add oil and let come up to temperature.
- Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with steak. Reduce temp to medium.
- Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes.
- Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare.
- Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
