Ingredients:
2 ribeye or New York strip steaks (1 to 1.5 inches thick)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, smashed
3-4 sprigs fresh rosemary or thyme
Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Place a cast-iron skillet or oven-safe heavy skillet in the oven to heat up.
Prep the Steaks: Pat the steaks dry with paper towels to remove any excess moisture. Drizzle each steak with olive oil, and season generously with salt and freshly ground black pepper on both sides.
Sear the Steaks: Carefully remove the hot skillet from the oven and place it on the stove over high heat. Add a drizzle of olive oil to the skillet. Once the oil is shimmering and almost smoking, add the steaks. Sear for 2-3 minutes per side until a brown crust forms.
Add Butter and Aromatics: Lower the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary or thyme to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for about 1 minute.
Finish in the Oven: Transfer the skillet back to the oven. Cook for 5-7 minutes for medium-rare (internal temperature of 130-135°F / 54-57°C), or adjust time based on your desired doneness.
Rest the Steaks: Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes to allow the juices to redistribute.
Serve: Slice the steaks against the grain for maximum tenderness. Drizzle with any remaining pan juices and garnish with additional fresh herbs if desired. Serve with your favorite side dishes!
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal per serving | 
Servings: 2 servings
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