4 rib-eye steaks, about 1 1/4-inch-thick, at room temperature
4 tablespoons olive oil
salt and freshly ground black pepper, to taste
For the Garlic Butter compound
1/2 cup unsalted butter, at room temperature
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
Zest of 1 lemon
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon basil, chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper or plastic wrap and 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 in the oven.
Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
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. Cut about a 1 inch portion of butter and place on top of the stake while cooking. Let rest for 3-5 minutes.
Place skillet into the oven and cook until desired doneness is reached, about 6-7 minutes for medium-rare, flipping once.
Serve immediately with garlic compound butter.