Ingredients:
2 ribeye steaks (1–1.5 inches thick)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Directions:
Remove the ribeye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with paper towels, then generously season both sides with salt and freshly ground black pepper.
Heat a heavy skillet (preferably cast iron) over high heat until very hot.
Add olive oil to the pan, then carefully place the steaks into the skillet.
Sear the steaks for about 3-4 minutes on the first side without moving them.
Flip the steaks and add butter, garlic, rosemary, and thyme to the pan.
Tilt the pan slightly and spoon the melted butter over the steaks continuously for another 3-4 minutes.
Cook to your preferred doneness (use a thermometer if needed: 130°F for medium-rare).
Remove steaks from the pan and let them rest for 5-10 minutes before slicing.
Serve hot with the pan juices drizzled over the top.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 520 kcal | Servings: 2 servings
