Two 1 ¼ inch Prime Strips or Boneless Ribeyes
1 teaspoon Sea salt
3/4 teaspoon Coarse black pepper
1 tablespoon olive oil
2 tablespoons Alpine’s Garlic Thyme butter
Let steaks stand 30 minutes at room temperature.
Preheat oven to 400F.
Cover salt and pepper evenly over steaks.
Heat a large cast-iron skillet over high heat. Add oil to the pan. Add steaks to pan; cook Steaks 2 minutes on each side or until browned. Reduce heat to medium-low; add Alpine’s butter to pan. Carefully grasp pan handle using an oven mitt Tilt pan toward you so butter pools; cook 1 1/2 minutes Each side, basting steaks with butter constantly with a spoon.
Remove steaks from heat and place pan in preheated over for 7 minutes. Remove Steaks from Oven and let Rest for 5 minutes. Reserve butter mixture.
Cut steak diagonally across grain into thin slices. Spoon Alpine’s Reserved Garlic Thyme Butter over steak.