By Sharon Feldman
- 2 (8-10 ounce) Rib Eye Steaks
- 2 tablespoons olive oil
- Salt & pepper to season
- 3 tablespoons of garlic butter (softened)
Make sure steak is room temperature. Add the olive oil to the steaks and cover with saran wrap. Let sit on the counter for at least half an hour (up to an hour)
Heat your grill pan. It must be very hot. Season the steaks with salt and pepper. Add to the pan and grill for 7-8 minutes. Turn the steak and top with garlic butter. Let the garlic melt over the steak and spoon the butter over steak during the cooking. The second side should cook another 6-7 minutes. This will give you medium rare.
I like to add Peter Luger sauce for dipping.