- 2 prime ribeye steaks, about 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
Preheat your oven to 400°F.
Remove the ribeye steaks from the fridge and let them come to room temperature for about 30 minutes.
Season the steaks generously on both sides with kosher salt and black pepper.
Heat a cast iron skillet over high heat until it's very hot.
Add the butter and olive oil to the skillet and swirl to coat the bottom.
Add the steaks to the skillet and cook for about 3-4 minutes per side, or until a crust forms.
Add the minced garlic and thyme to the skillet and cook for another minute or so, spooning the garlic and thyme over the steaks as they cook.
Transfer the skillet to the preheated oven and cook for about 6-8 minutes for medium-rare, or until the internal temperature of the steak reaches 130°F.
Remove the skillet from the oven and let the steaks rest for at least 5 minutes before slicing and serving.
This dish is best served with a side of roasted potatoes and a simple green salad. Enjoy!