- 1 tbsp olive oil
- Two 2lb bone-in rib-eye steak, dry-aged (prefered)
- 5 garlic cloves
- 6 tablespoons butter
- 2 sprigs thyme
- 4 shallots, diced
- Kosher Salt
Set the FireDisc to high heat and season your steak generously with salt on both sides. Sear the steaks when the pan is nice and hot and brown both sides and on the side of the steak with the fat, about 3 minutes per side.
Set the FireDisc to low heat and move your steaks to the outer ring of your FireDisc. Add all other ingredients to the center of the FireDisc and with a large spoon baste your steaks. You may need to turn off the heat so as not to brown the butter too much. Baste your steaks for about 4 minutes for medium rare and 6 minutes for medium.
Allow your steak to rest for 8 minutes and then cut. Enoy!
Serve with sauteed vegetables or asparagus!