Remove the steaks from the refrigerator about 30 minutes before you plan to cook. This allows the meat to reach room temperature, which ensures it cooks evenly throughout. Pat the steaks completely dry with paper towels to help achieve that perfect brown crust.
Season both sides of the ribeye steaks heavily with salt and black pepper. Do not forget to season the fatty edges as well. The salt helps break down the proteins and enhances the natural beefy flavor that we love during the holidays.
Heat a heavy cast iron skillet over high heat until it is smoking slightly. Add the oil and swirl it around the pan. Carefully place the steaks in the skillet, laying them away from you to avoid splashes. Let them sear undisturbed for about 3 to 4 minutes until a deep brown crust forms.
Flip the steaks over. Immediately add the butter, smashed garlic cloves, and fresh herbs to the pan. As the butter melts and begins to foam, use a large spoon to continuously pour the flavored butter over the steaks. This technique, called basting, adds incredible depth and keeps the meat moist.
Cook for another 3 to 4 minutes until the internal temperature reaches your preferred level. For medium rare, aim for 130 degrees Fahrenheit. Remove the steaks from the pan and place them on a cutting board or warm plate. Let them rest for at least 5 to 10 minutes to allow the juices to redistribute.
