Pan-seared Ribeye with Herb Butter

Pat 2 bone-in ribeye steaks (about 1 1/2 inches thick) very dry with paper towels. Season generously on all sides with 1 tbsp Kosher salt and 1/2 tsp freshly ground black pepper. Let them sit at room temperature for at least 30 minutes, or up to 1 hour.

Heat 1 tbsp high smoke point oil in a heavy-bottomed, oven-safe skillet (preferably cast iron) over high heat until smoking. Carefully place the steaks in the hot skillet.

Sear for 2-3 minutes per side until a deep brown crust forms. Reduce heat to medium-low.

Add 4 tbsp unsalted butter, 2 fresh rosemary sprigs, 3 fresh thyme sprigs, 3 smashed garlic cloves, and 1 small halved shallot to the skillet. Tilt the pan and continuously baste the steaks with the melted butter and aromatics for 5-7 minutes, flipping occasionally, until desired doneness is reached (125-130°F for medium-rare).

Remove steaks from skillet and transfer to a cutting board. Let them rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak.