Rib Eye Steak in Butter with Garlic and Herbs

Generously season the rib eye steaks on all sides with salt and freshly ground black pepper. Let the meat rest at room temperature for approximately 30 minutes.

Heat the rapeseed oil in a large cast-iron skillet until it begins to shimmer. Add the steaks and sear over high heat until a crispy crust forms on the bottom, which takes about 5 minutes.

Flip the steaks and add the butter, thyme sprigs, garlic cloves, and rosemary to the pan. Sear over high heat for another 5 to 7 minutes, constantly spooning the melted butter with garlic and herbs over the steaks, until they are medium-rare.