Ingredients:
- 2 ribeye steaks (about 1 inch thick)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Directions:
- Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
- Preheat your oven to 400°F (200°C).
- Pat the steaks dry with paper towels. Rub both sides of each steak with olive oil, then season generously with salt and black pepper.
- Heat a cast-iron skillet over high heat until very hot. Place the steaks in the skillet and sear for 2-3 minutes on each side, or until a golden-brown crust forms.
- Add the minced garlic, unsalted butter, rosemary, and thyme to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and herbs.
- Transfer the skillet to the preheated oven and cook for an additional 4-6 minutes for medium-rare, or longer if desired.
- Remove the skillet from the oven and transfer the steaks to a cutting board. Let the steaks rest for 5-10 minutes before slicing.
- Serve the ribeye steaks with the garlic herb butter drizzled on top.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal per serving | Servings: 2 servings