Ribeye Steaks with Garlic Rosemary Butter ๐Ÿฅฉ:

Ingredients ๐Ÿฅฉ
โ€“ 2 ribeye steaks (about 1 inch thick) ๐Ÿฅฉ
โ€“ Salt and black pepper to taste ๐Ÿง‚๐ŸŒถ๏ธ
โ€“ 2 tablespoons olive oil ๐Ÿ’ง

For the Garlic Rosemary Butter ๐ŸŒฟ
โ€“ 1/2 cup unsalted butter, softened ๐Ÿ’ง
โ€“ 3 cloves garlic, minced ๐Ÿง„
โ€“ 1 tablespoon fresh rosemary, finely chopped ๐ŸŒฟ
โ€“ 1 teaspoon fresh lemon juice ๐Ÿ‹
โ€“ 1/4 teaspoon salt ๐Ÿง‚
โ€“ 1/4 teaspoon black pepper ๐ŸŒถ๏ธ

Preparation ๐Ÿณ

1. Prepare Garlic Rosemary Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Mix until well combined. Transfer to a piece of plastic wrap, shape into a log, and refrigerate until firm. ๐Ÿ’ง๐Ÿง„๐ŸŒฟ๐Ÿ‹๐Ÿง‚๐ŸŒถ๏ธ

2. Preheat Pan: Heat olive oil in a large skillet over medium-high heat until hot. ๐Ÿ’ง

3. Season Steaks: Season the ribeye steaks generously with salt and black pepper on both sides. ๐Ÿง‚๐ŸŒถ๏ธ

4. Cook Steaks: Add the steaks to the hot skillet and cook for about 4-5 minutes per side for medium-rare, or longer to reach your desired doneness. Use a meat thermometer to check the internal temperature if needed. ๐Ÿฅฉ

5. Rest Steaks: Remove the steaks from the skillet and let them rest on a plate for 5 minutes. This helps the juices redistribute and keeps the meat tender. ๐Ÿฅฉ

6. Serve: Slice the chilled garlic rosemary butter and place a slice on top of each steak just before serving. Enjoy! ๐Ÿ˜‹๐Ÿฝ๏ธ