Ingredients:

  • 2 Ribeye Steaks (1-1.5 inches thick), about 10-12 ounces each (280-340g each)
  • 2 tablespoons (30ml) Olive Oil
  • 1 teaspoon (5ml) Kosher Salt
  • 1/2 teaspoon (2.5ml) Black Pepper, freshly ground
  • 4 tablespoons (56g) Unsalted Butter, softened
  • 2 cloves Garlic, minced
  • 2 tablespoons (30ml) Fresh Parsley, chopped
  • 1 tablespoon (15ml) Fresh Thyme Leaves, chopped
  • 1/4 teaspoon (1.25ml) Red Pepper Flakes (optional)

Instructions:

  1. Pat the steaks dry with paper towels. Season generously with salt and pepper. Let the steaks sit at room temperature for 30 minutes.
  2. In a small bowl, combine the softened butter, minced garlic, parsley, thyme, and red pepper flakes (if using). Mix until well combined. Set aside.
  3. Heat the olive oil in a heavy-bottomed skillet over high heat until the oil is shimmering and almost smoking.
  4. Carefully place the steaks in the hot skillet, ensuring they aren't overcrowded. Sear for 3-4 minutes per side, without moving them, until a deep brown crust forms.
  5. Reduce the heat to medium. Add the garlic herb butter to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steaks with the melted butter.
  6. Continue cooking and basting the steaks, flipping occasionally, until they reach your desired internal temperature.
  7. Remove the steaks from the skillet and place them on a cutting board. Top with any remaining garlic herb butter from the pan. Tent loosely with foil and let rest for 5-10 minutes before slicing.
  8. Slice the steak against the grain and serve immediately.