Ingredients
Scale
2 boneless ribeye steaks (1–1½ inches thick)
1 tbsp olive oil or melted butter
1 tsp kosher salt
1 tsp freshly ground black pepper
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme (optional)
1 tbsp butter (for basting)
Instructions
Let steaks sit at room temperature for 30 minutes. Pat dry.
Season both sides generously with salt and pepper.
Heat a cast-iron skillet or grill over high heat. Add olive oil.
Sear steaks 3–4 minutes per side for medium-rare (adjust to your doneness).
Add butter, garlic, and herbs to the pan. Baste steaks with melted butter for 1 minute.
Let rest 5–10 minutes before slicing to lock in juices.
- Prep Time: 5 mins
- Cook Time: 10 minutes
Nutrition
- Calories: 520 per serving
- Fat: 40g per serving
- Saturated Fat: 18g per serving
- Carbohydrates: 0g per serving
- Protein: 42g per serving