Pat the ribeye dry with a paper towel. Generously season both sides with Live Moore Salt & Pepper.
Add heavy cream to a stand mixer and beat on medium for 2 minutes. Increase the speed to high and blend. It will first turn into whipped cream, then the butter will begin to separate from the buttermilk. Form the butter into a ball and squeeze to remove the buttermilk. Rinse in cold water, and add Live Moore Finishing Salt. Reserve 2 tbsp of butter to baste the steak. Add the garlic zest, and fresh herbs to the butter and set aside.
Place your skillet on high heat, then add avocado oil. Pat the steak dry on both sides again, then sear for 3-5 mins on each side. Then, lower the heat, add the butter, garlic cloves, and fresh herbs, and baste the steak on each side for 1 min.
Remove the steak from the skillet, pour the remaining butter on the steak, and allow it to rest for 10 mins.
Slice, then top with Live Moore Finishing Salt, and garlic and herb butter.
