To make the garlic steak butter, combine butter, garlic, salt, and pepper. Transfer the mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.
Preheat oven to broil. Place an oven-proof skillet
Using paper towels, pat both sides of the steak dry. This is essential to get a nice caramelization on the steak. Drizzle with olive oil; season with salt and pepper evenly to taste.
Remove the skillet from the oven and heat over medium-high heat on the stovetop.
Once the pan is hot, place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
Remove the skillet from the stove.
Place your skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes, tented, not wrapped with foil.
Serve immediately with a slice of garlic butter.
Notes
Steaks can be tricky to buy. The ribeye is one of the most flavorful cuts of steak, however a filet, New York or T-bone would work as well.
To reheat, place leftover steaks on a wire rack set in a rimmed baking sheet and warm them on the middle rack of a 250-degree oven for about 30 minutes.
