Ingredients
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Steak: 2 Thick-cut Steaks (Ribeye or Sirloin, roughly 3-4 cm thick).
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The Rub: 2 tbsp Blaze Well Chili Blend
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Salt: 1 tsp Coarse Sea Salt or Kosher Salt.
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Fat: 2 tbsp High-smoke point oil (Avocado or Grapeseed) + 3 tbsp Unsalted Butter.
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Aromatics: 3 cloves Garlic (smashed), 2 sprigs Fresh Rosemary.
Instructions
1. The Dry Brine
Pat the steaks completely dry with paper towels (moisture is the enemy of a good crust). Mix the Blaze Well blend and the salt together. Rub the mixture generously on all sides of the steak, including the fat cap. Let them sit at room temperature for 20 minutes.
2. The Hard Sear
Place a cast-iron skillet over high heat until it is wispy-thin smoking. Add the oil. Carefully lay the steaks into the pan, laying them away from you to avoid splashes. Press down slightly to ensure contact. Sear undisturbed for 3 minutes until a dark, mahogany crust forms.
3. The Flip & Baste
Flip the steaks. Immediately turn the heat down to medium-high and add the butter, smashed garlic cloves, and rosemary sprigs to the pan.
4. The Butter Bath
As the butter foams and picks up the flavors from the rub, tilt the pan slightly. Use a large spoon to continuously pour that hot, flavored butter over the steaks for the final 3–4 minutes of cooking.
Tip: Aim for an internal temperature of 54°C (130°F) for Medium-Rare.
5. The Rest (Crucial!)
Remove the steaks from the pan and place them on a warm plate or cutting board. Pour a little of the remaining pan butter over them. Let them rest for at least 8–10 minutes before slicing. This allows the juices to redistribute and the umami crust to set.
Chef’s Note
Watch the heat in the final minutes. These powders can burn if the pan is screaming hot for too long. The butter basting step helps keep the spices hydrated and aromatic rather than charred.
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