- Prepare the steaks: Season ribeyes generously with kosher salt and black pepper on all sides.
- Sear in batches: Heat 2 tablespoons oil in a large cast-iron skillet over high heat until just smoking. Add 2 steaks and cook until well browned on both sides, about 3 minutes per side.
- Add aromatics: To the skillet with the steaks, add 4 tablespoons butter, 4 smashed garlic cloves, and one-third of the thyme.
- Baste the steaks: Tilt the pan slightly to pool the butter, and using a spoon, continuously baste the steaks with the butter mixture for 2-3 minutes until medium-rare (or your desired doneness).
- Rest the steaks: Transfer the first batch of steaks to a cutting board, cover loosely with foil, and keep warm. Repeat steps 2-4 with remaining oil, steaks, garlic, and thyme.
- Make the butter sauce: In a small saucepan, melt the remaining 8 tablespoons of butter with the remaining 4 cloves of garlic and thyme. Cook for 3-4 minutes until the butter is fragrant and infused.
- Rest properly: Allow the steaks to rest for 10 minutes before slicing against the grain.
- Serve: Divide steaks between plates, spoon the garlic-herb butter sauce over the top, and season with additional salt and pepper if desired.
Perfect Ribeye Steak
