Ingredients:

  • 2 Delmonico ribeye steaks (approximately 1½ inches thick; about 16 oz each or 450 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 4 tablespoons unsalted butter, softened (57 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped (3 g)
  • 1 teaspoon fresh thyme leaves (2 g)
  • ½ teaspoon lemon juice (2 ml)

Instructions:

  1. Pat steaks dry with paper towels. Rub olive oil over both sides, then season generously with salt and pepper.
  2. In a small bowl, combine softened butter, minced garlic, parsley, thyme, and lemon juice. Mix well and set aside.
  3. Heat a heavy skillet over medium-high heat until hot.
  4. Place steaks in the hot skillet. Sear for 4-5 minutes without moving until a crust forms. Flip the steaks with tongs and sear the other side for an additional 4-5 minutes.
  5. Use a meat thermometer to check the internal temperature (medium-rare: 130°F/54°C).
  6. Add garlic herb butter to the skillet during the last 2 minutes of cooking. Baste the steaks with melted butter using a spoon.
  7. Remove steaks from skillet and let rest for 5 minutes before serving.