Whole Garlic Butter

Ingredients:
1 ribeye, at room temperature
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon pepper
1 tablespoon olive oil
4 tablespoons oil salt
2 sprigs rosemary
2 sprigs thyme
4-5 cloves of garlic, peeled and lightly crushed

Preparation:

Preparation and Seasoning Steak:
Place the ribeye steak in the refrigerator at least 30 minutes before cooking so that it cools down.
Season the steak on both sides with salt, onion powder and black pepper.
Cook the batter:
Heat the olive oil in a heavy frying pan (preferably cast iron) over medium heat.
Place the steaks in the pan and fry until golden brown, about 4-5 minutes on each side.
Open the lid and add salt, rosemary, thyme and garlic to the pan.
While the butter is melting, spoon it over the steak a few times. Continue cooking for another 3-4 minutes for medium-rare or longer depending on your preference.
Garlic and dressing:
While the second side is cooking, continue sautéing the chicken with mixed herbs and garlic. Not only is this delicious, but it also helps cook it properly.
Rested steak:
When the steak is cooked to the desired doneness, place it on a cutting board or plate.
Let it rest for about 5 minutes. This allows the juices to distribute throughout the meat, making it juicy and flavorful.
Preparation:
After resting, cut the meat along the grain and, if desired, pour over the remaining oil and spice mixture in the pan.