Ingredients:

• 2 boneless ribeye or New York strip steaks, about 1 inch thick
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary (optional)
• 2 sprigs fresh thyme (optional)

Instructions:

Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.

Preheat your griddle to high heat, around 450-500°F (230-260°C). Make sure it’s well-oiled to prevent sticking.

Drizzle the steaks with olive oil on both sides. Season generously with salt and freshly ground black pepper.

Place the steaks on the hot griddle. For medium-rare, sear for about 4-5 minutes on each side. Adjust the time for your desired level of doneness. If you like grill marks, you can turn the steaks 90 degrees halfway through cooking on each side.

In the last minute of cooking, add the minced garlic, butter, rosemary, and thyme (if using) to the griddle. Allow the butter to melt and infuse with the garlic while basting the steaks. This will take about 1-2 minutes. Continuously spoon the bubbling garlic butter over the steaks for extra flavor.

Remove the steaks from the griddle and place them on a cutting board or plate. Tent them loosely with aluminum foil and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.

After resting, slice the steaks against the grain for maximum tenderness. Serve them with the garlic butter sauce poured over the top.

Serve your perfectly seared steaks with your favorite sides, like mashed potatoes and steamed vegetables. Enjoy your restaurant-quality meal right at home!

This recipe will give you steaks with a beautifully seared crust, a perfect medium-rare interior, and the incredible flavor of garlic butter. It’s a fantastic choice for a special dinner or any time you’re craving a delicious steak.

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