Ribeye Steaks with Garlic Rosemary Butter 
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Ingredients
– 2 ribeye steaks (about 1 inch thick)
– Salt and black pepper to taste 
– 2 tablespoons olive oil 
For the Garlic Rosemary Butter 
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced 
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon fresh lemon juice 
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Preparation 
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.
2. Preheat Pan: Heat olive oil in a large skillet over medium-high heat until hot.
3. Season Steaks: Season the ribeye steaks generously with salt and black pepper on both sides.
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.
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.
6. Serve: Slice the chilled garlic rosemary butter and place a slice on top of each steak just before serving. Enjoy! 
