Method:
Prepare the Meat: Take the double rib steaks out of the refrigerator about an hour before cooking to allow them to reach room temperature.
Set Temperature: If using a meat thermometer, insert it into the center of the meat. For a rare steak, set the thermometer to a core temperature of 55°C (130°F).
Heat the Pan: Pour the oil into a frying pan and heat it over high heat. When the oil is hot enough (it should be liquid and shimmer), add the ribeye steaks.
Sear the Steaks: Grill the steaks for about 1 minute on each side. Avoid piercing the meat with a fork while turning to prevent losing juices.
Cook with Butter and Herbs: Reduce the heat and add the butter and rosemary to the pan. Cook for another 8 to 10 minutes, turning the steaks occasionally.
Check Doneness: Use the touch test for doneness: press the area under your thumb while your middle finger touches it for rare, your ring finger for medium, and your little finger for well-done. If using a thermometer, remove the meat from the pan when it reaches 55°C (130°F).
Rest the Meat: Once the desired doneness is achieved, immediately remove the steaks from the skillet. Cover them with aluminum foil and let them rest for 2 minutes to allow the juices to redistribute.
Season and Serve: Salt and pepper the steaks, then slice them against the grain. Serve immediately.
Enjoy!
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