Ingredients:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped Salt and pepper to taste 2 tablespoons unsalted butter Lemon wedges for serving
Directions:
Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
Preheat your grill to high heat or a cast-iron skillet over medium-high heat.
Rub the steaks with olive oil on both sides. Season generously with salt and pepper. Sprinkle the minced garlic, chopped rosemary, and thyme evenly over the steaks.
Place the steaks on the grill or in the hot skillet. Cook for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature:
130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
During the last minute of cooking, add the unsalted butter to the pan or grill and baste the steaks with the melted butter.
Remove the steaks from the heat and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Serve the ribeye steaks hot, garnished with lemon wedges.
