Butter-Basted Ribeye Steaks


1 (2-inch thick) rib-eye
Black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig


Step 1
Season the rib eye steaks all over with salt and black pepper. Let the meat stand at room temperature for 30 minutes.

Step 2
In a large cast-iron skillet, heat the olive oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.