Ingredients:

  • 2 (8-ounce) boneless ribeye steaks, about 1-inch thick (225 g each)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons vegetable oil (30 ml)
  • 4 tablespoons unsalted butter, softened (56 g)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1 tablespoon fresh parsley, finely chopped (15 g)
  • 1 teaspoon fresh thyme leaves (5 g)
  • ½ teaspoon lemon zest (2 g)

Instructions:

  1. Remove steaks from the refrigerator and let come to room temperature (about 20-30 minutes). Pat dry and season with salt and black pepper.
  2. In a small bowl, mix the softened butter, minced garlic, parsley, thyme, and lemon zest until well combined. Set aside.
  3. Heat the skillet over medium-high heat and add vegetable oil. Once shimmering, add the steaks and sear for 3-4 minutes on one side.
  4. Flip the steaks and sear the other side for an additional 3-4 minutes.
  5. Check internal temperature. Remove from skillet when desired doneness is reached.
  6. Reduce heat to low, add garlic butter to skillet, swirl to melt and combine with pan juices, and spoon over steaks.
  7. Allow steaks to rest on a cutting board for 5-10 minutes before slicing. Serve slices drizzled with garlic butter.