- Four 16-oz. ribeyes, each about 1 ½-inches thick
- 1 tablespoon Kosher salt
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 teaspoons freshly ground black pepper
- 4 tablespoons minced garlic
- Swamp Bottom Greens, for serving (optional)
Season the steaks evenly on all sides with the Kosher salt and let come to room temperature for at least 20 minutes.
Heat a large sauté pan over medium high heat and add the olive oil. When the oil is almost smoking, add 1 tablespoon plus 1 teaspoon of the butter and the steaks and cook, undisturbed, for 6 minutes, or until well-browned on the first side. Turn the steaks over and top each steak with 1 tablespoon of the garlic and 2 teaspoons of the remaining butter. Continue to cook the steaks on the second side for 5 minutes for medium rare. Remove the pan from the heat, tilt the pan slightly and remove some of the excess rendered fat from the pan, turn steaks briefly so that the garlic and butter are in the pan, and allow steaks to sit for 15 seconds. Transfer the steaks to a platter and pour the garlic-butter drippings over the steaks. Allow steaks to rest for 5 minutes before serving.
Slice the steaks thinly and serve, with the pan drippings drizzled over the meat.
Serve with Swamp Bottom Greens (sauteed escarole) if desired.