Ingredients:

  • 2 shell steaks (ribeye), about 1 inch thick (450g each)
  • 2 tablespoons olive oil (30ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened (60g)
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried)
  • Zest of 1 lemon (optional)

Instructions:

  1. In a mixing bowl, combine softened butter, minced garlic, fresh herbs, and lemon zest. Set aside.
  2. Pat shell steaks dry with paper towels. Drizzle olive oil over the steaks, then season generously with salt and pepper.
  3. Heat the cast iron skillet over medium-high heat until very hot.
  4. Add the steaks to the skillet and sear for 4-5 minutes on one side.
  5. Flip the steaks and cook for an additional 3-5 minutes for medium-rare (internal temperature of 130°F/54°C).
  6. During the last minute of cooking, add a spoonful of the garlic herb butter to the pan. Spoon the melted butter over the steaks.
  7. Transfer the steaks to a plate, cover loosely with foil, and let rest for 5 minutes.
  8. Serve with remaining garlic herb butter on top.