Ingredients

The following ingredients have 4 Servings
  • 4 rib eye steaks (10-12 ounces each, can be boneless or bone in)
  • 1 1/2 tablespoons neutral flavored oil (such as safflower oil, canola oil, grapeseed oil or peanut oil)
  • kosher salt and freshly ground pepper to taste
  • 4 tablespoons butter
  • 4 garlic cloves (smashed)
  • 4 sprigs fresh rosemary

Instruction

  • Let the steaks sit at room temperature for 20 minutes.
  • Season the steaks on both sides with salt and pepper to taste.
  • Heat a heavy pan such as a cast iron skillet over high heat.
  • Add the oil to the pan. Place the steaks in the pan in a single layer.
  • Cook for 4-5 minutes per side or until deep golden brown.
  • Add the butter to the pan. After the butter has melted, add the garlic cloves and rosemary to the pan. Stir to combine.
  • Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
  • Cook the steak for 2-3 minutes or until the thermometer registers at between 130-135 degrees F for a medium steak.
  • Remove the meat from the pan. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.