2 large 2" thick-cut ribeye, bone in
2 tsp Kosher salt
2 tsp ground black pepper
3 tbsp Butter olive oil
2 tbsp Garlic olive oil
1 cup Black Cherry dark balsamic
Pat steak dry. Let rest at room temperature for at least one hour. Generously spread salt and pepper on front, back and edges. Heat cast iron skillet on medium-high. Add Garlic olive oil. Then add steak, cooking for 1 minute on each side, then keep flipping, using large tongs, for a total of 8 minutes. Then add Butter olive oil. Tilt your cast iron pan with the handle towards you, allowing the olive oil and pan juices to puddle. Using a large spoon baste the steak for one minute then turn and do the same on the other side until the internal temperature reaches 125 to 130 degrees for medium-rare. To test for desired doneness, insert instant-read thermometer into the side of the steak to the centre. Basting and flipping should take about 6 minutes. Immediately transfer steak to a wood cutting board. Let rest for 10 minutes. While the steak is resting, on medium-high heat place saute pan, and add Black Cherry balsamic. Once it comes to a gentle boil, reduce heat to medium-low and continue to heat until the balsamic is reduced by half. Remove from heat and place in small pitcher. Meanwhile, carve steak ACROSS the grain. Layer slices on small platter then pour Black Cherry sauce over the steak slices. Drizzle with Garlic olive oil to taste.