Ingredients
2 ribeye or filet mignon steaks, about 1 to 1 and a half inches thick
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Salt and freshly ground black pepper to taste
Directions
Season the steaks. Generously season both sides of the steaks with salt and freshly ground black pepper. Let them rest at room temperature for 15 to 20 minutes.
Heat the skillet. Place a cast-iron skillet over high heat. When the pan is hot, add olive oil and swirl to coat.
Sear the steaks. Carefully place the steaks in the skillet and sear for 2 to 3 minutes on each side until a nice crust forms.
Add butter and aromatics. Lower the heat to medium-low. Add the butter, garlic, and rosemary or thyme. Tilt the pan slightly and spoon the melted butter over the steaks, cooking for another 1 to 2 minutes per side for medium-rare.
Rest the steaks. Remove from the skillet and let rest on a cutting board for 5 minutes to allow the juices to redistribute.
Serve. Slice and serve with your favorite side dishes. Drizzle with the remaining butter from the pan for extra flavor.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 600 per serving
