Ingredients:

  • 2 ribeye steaks (about 1 inch thick, 450g each)
  • 1 tablespoon (15ml) vegetable oil or canola oil
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme or rosemary
  • Salt and freshly ground black pepper (to taste)

Instructions:

  1. Remove steaks from the fridge and let them sit at room temperature for about 30 minutes. Pat dry with paper towels; season generously with salt and pepper on both sides.
  2. Place the skillet over medium-high heat until hot (test by sprinkling a drop of water; it should sizzle).
  3. Pour in oil and swirl to coat the bottom of the skillet.
  4. Carefully add the steaks to the skillet (they should sizzle upon contact). Cook undisturbed for about 4-5 minutes until a crust forms.
  5. Turn the steaks with tongs. Add butter, garlic, and herbs to the skillet. Baste the steaks with the melted butter using a spoon for extra flavor.
  6. Cook for an additional 4-5 minutes or until internal temperature reaches your preferred doneness (130°F for medium-rare, 140°F for medium).
  7. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5-10 minutes.
  8. Slice against the grain and add any juices from the board back to the steaks. Enjoy!