Ingredients

• 2 ribeye or New York strip steaks (about 1 inch thick) 
• Salt and freshly ground black pepper, to taste 
• 2 tablespoons olive oil 
• 2 tablespoons butter 
• 1-2 tablespoon garlic minced
• Fresh thyme or rosemary (optional) 

Instructions:

1.  Let the steaks sit at room temperature for about 30 minutes before cooking. Season both sides generously with salt and pepper. 
2. Heat olive oil in a heavy skillet (preferably cast iron) over high heat until very hot. 
3. Add the steaks to the skillet. Cook for about 4-5 minutes on one side, without moving them, to get a good sear. Flip the steaks, add the butter, garlic, and fresh herbs (if using) to the skillet. As the butter melts, spoon it over the steaks continuously for another 3-4 minutes for medium-rare.
4. Remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat.