1-First, prepare the garlic herb butter by mixing 3 tablespoons of softened unsalted butter, 2 teaspoons fresh thyme, 2 teaspoons fresh rosemary, 1 minced garlic clove, 1/4 teaspoon salt, and 1 teaspoon lemon juice in a small bowl. Roll the mixture into a log using plastic wrap and refrigerate for 20 minutes until firm. This adds a fresh, aromatic touch to your steak.

2-Next, preheat the oven to 500 degrees Fahrenheit and place a 10-inch cast iron skillet in the oven to heat for 5 minutes. Season the 2 boneless ribeye steaks (8-10 oz each) on both sides with salt and pepper. Have you ever noticed how a hot pan makes all the difference in getting that perfect sear?

3-Remove the skillet from the oven and set it on a stovetop burner over high heat. Add the 1 head of garlic, halved (top and bottom), to the pan, flesh side down, then place the steaks in the skillet. Sear for 45 seconds on one side, then flip and sear the other side for 45 seconds to lock in those juices.

4-Transfer the skillet back to the oven and cook for 2 minutes, then flip the steaks and cook for another 2 minutes for medium rare. Adjust the time add about 1 minute per side for medium, 2 minutes for medium well, and 3 minutes for well done based on your preference. After cooking, remove the skillet from the oven and let the steaks rest for 5 minutes, covered loosely with foil.

5-Finally, top the steaks with the garlic herb butter and serve with a lemon wedge for a burst of brightness. This step-by-step guide ensures your pan seared ribeye steak with herb butter turns out just right every time. For more tips on achieving great results, check out this guide on perfect ribeye steaks.