- 4 1.5” Thick Ribeye Steaks
- 5-6 Whole Garlic Cloves, peeled
- 4 sprigs of Rosemary
- 2 tbsp Butter
- Kosher Salt & Fresh Cracked Pepper
- 1.5 tbsp Canola Oil
- Pat dry your steaks and season generously with kosher salt and pepper. Press seasonings into meat gently with your fingers to ensure best flavor being careful not to under season.
- Pre-heat cast iron skillet over high heat. Add oil and heat until sizzling. Add seasoned seaks to your pan and sear ~3 minutes without touching your steaks to allow a crust to form. Flip and repeat on other side. If your steaks are thicker (like filet mignon), repeat on the sides of the steaks as well.
- Once internal temperature reaches ~120 degrees, reduce heat to low. Add butter, garlic and rosemary. Cook in your butter sauce for 1 minute, using a spoon to baste steaks in butter sauce. Remove to a cutting board when internal temp reaches 125-130 degrees and tent with foil, allowing to rest for at least 10 minutes. Steak temperature will continue to rise while resting. Slice and serve.