Clean & prep the ribeye steaks. Pat dry with a paper towel.

***Allow the steaks to sit on the counter for at least 40 minutes. This will allow the steak to cook evenly.

Preheat the oven to 200 to 250 degrees.

Season the ribeye steaks generously and on all sides.

Use whatever seasonings and spices you prefer. (Salt & pepper or a Steakhouse seasoning blend)

Place the steaks on a wire rack on top of a baking sheet or pan.

Bake for 35 to 45 minutes, or until the internal temperature reads about 125°F for medium-rare.

Note: *Adjust the bake time if you like your steak more rare or well-done.

Once the steaks are at your preference, remove the steaks from the oven.

Turn the oven off & and set the steaks to the side.

Heat a cast iron skillet or a grill/skillet pan with a high smoking point oil on high heat.

Tip: *You may need to turn the stove fan on.

Once the oil is hot, place the steaks in the center of the skillet or pan.

Let the steak sit for about 2 minutes or until a golden-brown crust form on the bottom.

Then, flip the steak over and allow the other side to form a golden-brown crust as well.

Don’t forget to sear the sides of the steak.

Lower the heat and add the butter and fresh garlic to the skillet.

Optional: Add fresh herbs like rosemary and/or thyme to the skillet.

Once the butter melts, baste or spoon the butter onto the steaks a few times.

Remove the steaks from the skillet and allow it to rest for a few minutes.

Serve with creamy mashed potatoes and veggies. Enjoy!