Ingredients:
1–2 ribeye steaks (2.5–3 cm thick)
1 tablespoon vegetable or olive oil
2 tablespoons butter
3 garlic cloves, crushed
Sprigs of fresh rosemary or thyme (optional)
Coarse salt
Created black pepper
Method:
Remove the steak from the refrigerator 20–30 minutes before cooking to allow it to come to room temperature.
Paste the steak thoroughly with a paper towel to give it a golden crust.
Season both sides generously with salt and pepper.
Heat a heavy skillet over very high heat until very hot.
Add the oil, then add the ribeye and cook without moving for 2–3 minutes until browned.
Turn the steak over and cook for an additional 2–3 minutes.
Add the butter, garlic, and herbs, then continue to brown the steak, basting with the butter continuously for about 1 minute.
For the desired doneness:
Medium Rare: Total 6–7 minutes
Medium: Approximately 8–9 minutes
Remove the steak and let it rest for 5 minutes before slicing to retain its juices.
Serving suggestion:
Serve with mashed potatoes, roasted vegetables, or a black pepper sauce.
If you’d like a specific sauce (pepper, mushroom, garlic butter),