Ingredients  

• ▢ 2 ribeye steaks 1″ thick, or your favorites steaks
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon steak seasoning or to taste
• ▢ 3 tablespoons butter divided

Pan Sauce (optional)

• ▢ 2 cloves garlic minced
• ▢ 2 sprigs fresh thyme (or 1/4 teaspoon dried), more to taste
• ▢ 1 sprig fresh rosemary chopped, (or 1/2 teaspoon dried)
• ▢ 3 tablespoons red wine or beef broth
• ▢ ¼ cup heavy cream

Instructions 

• Remove steaks from the fridge at least 20 minutes before starting.
• Preheat oven to 400°F.
• Heat a large skillet over medium-high heat.
• Rub steaks with olive oil and generously season. Brown 2-3 minutes per side and place the pan in the oven.
• Bake 10-15 minutes or until steaks reach the desired doneness. Remove steaks from the skillet and rest at least 5 minutes while making the sauce.

• If making sauce, add 1 tablespoon butter, garlic, rosemary and thyme to the pan. Stir until fragrant, about 30 seconds. Add red wine and simmer 2 minutes while scraping any bits off the bottom. Stir in cream and simmer 2-3 minutes more.
• Top steaks with remaining butter and serve with sauce.