Ingredients:
2 ribeye steaks (1-inch thick, about 12 oz each)
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
3 garlic cloves, minced
2 sprigs fresh rosemary (optional)
Salt and freshly ground black pepper, to taste
Directions:
Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Generously season both sides of the steaks with salt and black pepper.
Heat a heavy skillet (cast iron works best) over medium-high heat and add the olive oil.
Once the oil is shimmering, place the steaks in the skillet and sear for 3-4 minutes on each side for medium-rare (adjust the time based on your preferred doneness).
In the final 2 minutes of cooking, reduce the heat to medium, add 2 tablespoons of butter, minced garlic, and rosemary to the skillet. Use a spoon to baste the steaks with the melted butter mixture.
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. While the steaks rest, add the remaining 2 tablespoons of butter to the skillet and let it melt, stirring to mix with the drippings.
Serve the ribeye steaks hot, drizzled with the garlic butter from the skillet.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 550 kcal per steak | Servings: 2 servings
