Ingredients:

  • 2 ribeye steaks (about 1-inch thick, 12 ounces/340 grams each)
  • 2 tablespoons olive oil (30 ml)
  • 2 teaspoons kosher salt (10 grams)
  • 1 teaspoon ground black pepper (5 grams)
  • 1 teaspoon garlic powder (5 grams)
  • 1 teaspoon smoked paprika (5 grams)
  • 4 tablespoons unsalted butter, softened (56 grams)
  • 1 tablespoon fresh parsley, chopped (15 grams)
  • 1 tablespoon fresh thyme leaves (15 grams)
  • Zest of 1 lemon

Instructions:

  1. Remove ribeyes from the refrigerator and let them come to room temperature (about 30 minutes). Pat dry with paper towels to ensure a good sear.
  2. Brush both sides with olive oil. Sprinkle with salt, pepper, garlic powder, and smoked paprika, ensuring even coverage.
  3. Preheat the cast iron skillet or grill over high heat until very hot. If using a skillet, add a dash of oil to coat.
  4. Place the steaks in the skillet or on the grill. Grill for 4-5 minutes on one side without moving. Flip and cook for another 4-5 minutes for medium-rare.
  5. Use a meat thermometer to check for internal temperature (125°F/52°C for medium-rare, 135°F/57°C for medium).
  6. Remove the steaks from heat and let them rest for at least 5 minutes.
  7. In a small bowl, combine softened butter with parsley, thyme, and lemon zest.
  8. Slice and top with herb butter, if desired. Serve immediately.