Ingredients
4 (1 ½-inch thick) boneless rib-eye steaks (about 2 ½ pounds total|1.1 kilograms)
kosher salt and freshly ground black pepper, to taste
½ cup|120 ml canola oil
16 tablespoons|2 sticks unsalted butter
12 garlic cloves, peeled and smashed
2 bunches thyme
Directions
Season the steaks all over with salt. Working in batches, heat 2 tbsp. oil in a large cast-iron skillet over high heat until the oil just begins to smoke…
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