INGREDIENTS
- 2 Black Angus ribeye steaks
- Salt and pepper, to taste
- 2 tbsp neutral oil
- 4 tbsp butter
- 4 cloves garlic, smashed
- A few sprigs rosemary and thyme
DIRECTIONS
Bring steaks to room temperature and pat dry. Season generously with salt and pepper on both sides.
Heat oil in a cast iron skillet over high heat until smoking. Sear steaks for 3-4 minutes per side for medium-rare, adjusting for your preferred doneness.
Reduce heat to medium, add the butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steaks continuously for 1-2 minutes.
Rest the steaks for 5-10 minutes before slicing and serving.
Browse more steak cuts in our beef selection.