Pan-Seared Ribeye with Garlic Herb Butter

• 12 piece ribeye steak
• 24 tbsp unsalted butter
• 33 garlic cloves
• 41 sprig fresh rosemary
• 52 sprig fresh thyme
• 61 tsp kosher salt
• 70.5 tsp black pepper

1. 1

   Remove steaks from the fridge 30 minutes before cooking to bring to room temperature.

2. 2

   Pat steaks very dry with paper towels and season generously with salt and pepper on both sides.

3. 3

   Heat a heavy cast-iron skillet over high heat until smoking hot.

4. 4

   Add a splash of high-smoke-point oil, then place steaks in the pan. Sear for 3-4 minutes without moving until a deep crust forms.

5. 5

   Flip the steaks. Add the butter, smashed garlic, rosemary, and thyme to the pan.

6. 6

   Once the butter melts and foams, tilt the pan slightly and spoon the herb-garlic butter over the steaks repeatedly for 2-3 minutes for medium-rare.

7. 7

   Remove steaks from the pan and let them rest on a cutting board for at least 5-10 minutes before slicing.

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