Rosemary & Butter Basted Cast Iron Steak

Ingredients:

• 1 large New York or Ribeye steak
• Kosher salt and freshly ground black pepper
• 3 cloves garlic
• 2 (tablespoons 60ml) olive oil
• 4 tablespoons (45g) unsalted butter
• 3 sprigs rosemary

Directions:

1. Let steaks stand 30-45 minutes at room temperature.
2. Liberally season both sides of the steak with salt and pepper.
3. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat and wait for  pan to just begin to smoke.
4. Add steaks to pan; cook 4 minutes on each side or until browned.
5. Reduce heat to medium-low; add butter, rosemary and garlic to pan.
6. Carefully grasp pan handle using an oven mitt and tilt pan toward you so butter collects & cook another 1-2 minutes, making sure to baste steaks with foaming butter.
7. Remove steaks from pan and move to a heat proof plate and pour remaining juices over the steaks; cover loosely with foil.
8. Let stand 10 minute for juices to set. Carve and serve.

*Tip: Insert thermometer into the thickest part of steak and read at 120-125°F for medium-rare or 130°F for medium.