• 2 bone-in ribeyes about 1" to 1 ½" thick
• Salt to taste
• Freshly cracked black pepper to taste

• ½ cup unsalted butter softened
• 2 tablespoons fresh parsley roughly chopped
• 2 tablespoons fresh herbs of choice chopped, see Notes
• 1-1½ teaspoons garlic roughly chopped
• 2 tablespoons shallot roughly chopped
• 1 tablespoons fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon freshly cracked black pepper to taste

Steps to Make It

1. Liberally season steaks with salt and pepper on both sides. Place on wire rack over baking sheet and let stand at room temperature at least 30 minutes, but preferably a couple of hours. If letting stand more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
2. While ribeyes stand, make garlic-herb compound butter. Place all ingredients in food processor and process until smooth. Spoon onto plastic wrap and roll into a log shape. Chill until firm.
3. Preheat oven to 250° Fahrenheit. Place baking sheet with steaks in oven and insert an internal meat thermometer with probe.
4. For medium-rare steaks, cook until internal temperature reaches 120° Fahrenheit, approximately 35-40 minutes. Larger or thicker steaks will take longer to reach temperature.
5. Remove from oven when internal temperature reaches 120° Fahrenheit. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest.
6. Pat steaks dry and place in hot skillet. Cook 45 seconds, then flip. Place a pat of garlic-herb compound butter (approximately 1 tablespoon per steak) on top of ribeye. Cook another 45 seconds, then flip a couple of times until steaks are a rich brown color, approximately 20-40 seconds total. Press the sides of the ribeyes up against the sides of the cast-iron skillet briefly until no longer red or pink.
7. Remove from skillet and serve with more garlic-herb compound butter.