Butter Basted Pan Seared Rib Eye Steak (bone-in)

Steak – Stove top Method -
Use a large 12-inch skillet

• Bring steak to room temperature and pat steaks dry with paper towels. Any excess moisture outside of the steaks will prevent a perfect sear.
• Season steaks liberally with salt and black pepper right before cooking or if time permits, salt the steaks 40 minutes to 24 hours before cooking and season with black pepper right before cooking.
• Heat a cast iron skillet or heavy stainless steel skillet over medium-high heat. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks to the skillet.
• Sear the steaks on the first side until a nice, deep golden brown crust has formed, about 4-5 minutes. Before flipping the steak to cook the other side, if your steak has a fatty layer around the edges, using kitchen tongs, turn each steak on its sides to sear the edges (this should take about 1 to 2 minutes).
• Flip the steaks and cook for about 1 to 2 minutes, immediately reduce the heat to medium-low and add the butter, rosemary,  garlic and thyme.
• When the butter is melted (about 30-45 seconds), tilt the skillet so the butter pools to one side of the skillet. Spoon the butter over the steaks to baste them, and continue cooking and basting for about 5 minutes or until an instant-read thermometer inserted into thickest part of steak registers 115 to 120°F (46 to 49°C) for medium-rare, or 125°F (52°C) for medium.
• Remove from the heat and transfer to a cutting board or plate and loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving.

Stovetop and Oven Method

• Preheat the oven to 400ºF
• Follow the instructions above up to searing both sides and edges.
• Next, reduce the heat to medium-low and add the butter, rosemary, and garlic. Carefully, swirl the pan a bit so the butter mixes in with the oil. Place the skillet in the oven for about 4-5 minutes or until desired temperature is reached.
• Transfer steaks to a cutting board or plate. Loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving. Serve topped with the garlic herb butter.