Tender Juicy Ribeye Steak

Remove steaks from the refrigerator and let them sit at room temperature for 20-30 minutes to ensure even cooking.

Pat the steaks dry with a paper towel and season all over with salt and pepper.

Brush olive oil over a grill pan or skillet and heat on medium-high for 3-4 minutes until shimmering and sizzling.

Place steaks on the pan and cook for 1 minute. Rotate 90 degrees to create criss-cross grill marks and cook for another minute.

Add butter and minced garlic to the pan, allowing the butter to melt. Baste the steaks by repeatedly spooning the melted butter and garlic over them for several minutes while tilting the pan slightly.

Flip the steaks and repeat the basting process. Cook until the internal temperature reaches your desired doneness: 130-135°F for rare, 135°F for medium rare, 140°F for medium, or 155°F for well-done. This process takes about 10 minutes in total.

Remove the steaks from the pan and cover with aluminum foil. Let rest for 5 minutes to allow juices to redistribute.

Serve with mashed potatoes and roasted vegetables. Pour remaining garlic butter from the pan over the steaks.