Ingredients:

  • 2 ribeye steaks (1 to 1.5 inches thick, about 16 oz each or 450g)
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon kosher salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 4 tablespoons unsalted butter, softened (60 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, leaves only

Instructions:

  1. Take steaks out of the refrigerator and let them come to room temperature (about 30 minutes). Pat steaks dry with a paper towel to enhance browning.
  2. Drizzle olive oil over both sides of the steaks. Sprinkle kosher salt and black pepper evenly on both sides.
  3. Place a cast iron skillet over medium-high heat and let it become hot (about 5 minutes). Test heat by flicking water onto the skillet; it should sizzle immediately.
  4. Add the steaks to the skillet and cook without moving for 4-5 minutes until a crust forms. Flip the steaks using tongs and cook for another 4-5 minutes for medium-rare.
  5. Insert a meat thermometer into the thickest part. Aim for 130°F (54°C) for medium-rare. Adjust cooking time as needed based on desired doneness.
  6. While steaks cook, combine softened butter, minced garlic, chopped parsley, and thyme in a bowl.
  7. Remove steaks from the skillet and tent with aluminum foil. Let rest for 5-10 minutes to allow juices to redistribute.
  8. Serve the steaks topped with garlic herb butter, if desired. Enjoy with your favorite sides!