• Preheat oven to 400℉. Gather your ingredients so that you have everything close at hand on the counter or table. Mince 1 clove garlic.
• Pat dry 2 large ribeye steaks with a paper towel. Season each side of steaks with 2 teaspoons kosher salt and 2 teaspoons freshly ground black pepper. Sparingly remove fat, if needed.
• Heat 1 tablespoon extra-virgin olive oil and 3 tablespoons butter in a large cast-iron skillet over medium-high heat. You'll know when your skillet is hot enough when the oil begins to shimmer.
• Sear steaks in the hot skillet until a dark crust forms, 2-5 minutes per side.
• Transfer the skillet to the preheated oven for 3-7 minutes until steaks are cooked to desired doneness.
(Rare-120℉; Medium Rare-130℉; Medium-140℉; Medium Well - 150℉; Well Done-160℉)

Herbed Garlic Butter

• To make the Herbed Garlic Butter, in a small bowl mix together 4 tablespoons butter (softened), minced garlic, 1 tablespoon dried Italian seasoning, and 1/4 teaspoon freshly ground black pepper.
• To serve, top each steak with a large dollop of garlic butter. Serves 2.