1-First Step: Bring Steak to Room Temperature
Remove the ribeye steaks from the fridge and pat dry with paper towels. Let them rest at room temperature for about 20 minutes to ensure even cooking and a tender result.

2-Second Step: Make the Herb-Garlic Paste
Mince the garlic cloves finely along with the fresh rosemary leaves. Add salt and continue mincing to create a fragrant herb-garlic paste. Rub this mixture evenly over both sides of the steaks, coating them well.

3-Third Step: Season and Preheat
Just before cooking, season the steaks with freshly ground black pepper. Heat a cast iron or heavy skillet over medium-high heat until very hot. Add olive oil and butter to the pan, ensuring the oil prevents the butter from burning.

4-Fourth Step: Sear the Steaks
Place the steaks gently into the hot skillet, pressing down lightly to maximize contact. Cook 1-2 minutes per side on high heat to develop a golden crust. Reduce heat to medium and cook an additional 2-3 minutes per side for medium-rare doneness. Adjust timing for your preferred steak temperature.

5-Fifth Step: Add Aromatics and Baste
During the last 3 minutes of cooking, add extra smashed garlic cloves and rosemary sprigs to the pan. Tilt the skillet and spoon the melted garlic-rosemary butter over the steaks continuously. This technique infuses the meat with deep, rich flavor and helps keep it moist.

6-Sixth Step: Deglaze the Pan (Optional)
Add a splash of white or red wine to the pan to deglaze, scraping browned bits off the bottom. Cook for 2-3 minutes until the liquid reduces to a flavorful glaze. Spoon this sauce over the steaks just before serving.

7-Final Step: Rest and Serve
Transfer the steaks to a plate or cutting board and loosely cover with foil. Let rest for 5 to 10 minutes to allow juices to redistribute, ensuring tenderness. Slice steaks against the grain, arrange on plates, and drizzle with pan juices and garlic-rosemary butter for a savory finish.