Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Mince the clove of garlic.
Heat Extra-virgin olive oil and 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.
Pat dry ribeye steaks with a paper towel. Season each side of steaks with kosher salt and freshly ground black pepper. Sparingly remove fat, if needed.
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 tenderness. (Rare-120 degrees; Medium Rare-130 degrees; Medium-140 degrees; Medium Well - 150 degrees; Well Done-160 degrees)
Herbed Garlic Butter
To make the Herbed Garlic Butter, in a small bowl mix together the softened butter, minced garlic, Italian seasoning, and freshly ground black pepper.
To serve, top each steak with a large dollop of garlic butter. Serves 2.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.**Wine Recommendation: Francis Coppola Diamond Collection Black Label Cabernet Sauvignon