2tablespoonsfresh herbsrosemary, oregano, thyme, etc.
½teaspoonground black pepper
Steak
2(7 ounce) ribeye steaks1-inch thick at room temperature
2tablespoonsvegetable oil
½teaspoongarlic salt
½teaspoondried oreganodried
ground black pepperto taste
Instructions
For the Garlic Butter
Start by making the garlic butter. Set the butter out to soften ahead of time. It needs to be soft enough to stir without being melted.
In a small bowl, combine the softened butter, salt, garlic cloves, parsley, fresh herbs, and pepper.
1 cup unsalted butter, 1 teaspoon kosher salt, 2 garlic cloves, 2 tablespoons parsley, 2 tablespoons fresh herbs, ½ teaspoon ground black pepper
Then, place the ingredients on a piece of plastic wrap, and roll closed. Twist the ends to secure.
Transfer the butter to the refrigerator to firm up.
For the Steaks:
Remove the steaks from the refrigerator about 30 minutes ahead of time.
2 (7 ounce) ribeye steaks
Heat a large cast iron pan over medium high heat. Add the oil, and swirl to coat.
2 tablespoons vegetable oil
Pat both sides of the steaks dry with a paper towel, and season the steaks with garlic salt, oregano, and pepper JUST before cooking.
½ teaspoon garlic salt, ½ teaspoon dried oregano, ground black pepper
Once the skillet gets hot, add the steaks and cook for 2-3 minutes each side for medium rare, 3-4 minutes for medium, or for 5 minutes each side for well done.
Place a teaspoon or two of the garlic herb butter on a cutting board, and lay the cooked ribeyes over the butter. Let the steaks rest for 5-7 minutes before slicing and serving with extra garlic herb butter and your favorite sides.
See post for tips, variations, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card which include 1 steak and half the amount of garlic butter. It's unlikely that you would use 1/2 cup of garlic butter per serving, so the calories are lower than listed.*For more information, tips, and answers to frequently asked questions, please refer to the post.