INGREDIENTS

•    3 people
•     ( Prep: 30 minutes, Cook: 30 minutes )

4 boneless ribeye steaks (about 1 inch thick)
2 tablespoons Pepper Steak Spice Blend
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon Herbes De Provence
1 tablespoon fresh rosemary, finely chopped
Salt and black pepper to taste

DIRECTIONS

1. Prepare the Steaks: Pat the steaks dry with paper towels. Rub each steak generously with the Pepper Steak Spice Blend and a bit of salt. Let the steaks sit at room temperature for about 20-30 minutes to absorb the flavors.
2. Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, parsley, thyme, and rosemary. Mix well until the herbs and garlic are evenly distributed throughout the butter. Transfer the garlic herb butter to a piece of plastic wrap or parchment paper. Roll it into a log shape and refrigerate until firm.
3. Cook the Steaks: Preheat a grill or cast-iron skillet over medium-high heat. Add the olive oil to the skillet if using. Once hot, place the steaks on the grill or skillet. Cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Use a meat thermometer to ensure the steaks reach your preferred level of doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
4. Serve: Remove the steaks from the heat and let them rest for about 5 minutes to retain their juices. Slice the chilled garlic herb butter into rounds and place one round on top of each steak just before serving. Allow the butter to melt over the hot steak, enhancing the flavor with the fragrant herbs and garlic.