Ribeye is naturally a well-marbled cut of meat, and when combined with the healthy fats from olive oil, it delivers a succulent, mouthwatering, and buttery finish that melts in your mouth. The blend of basil, parsley and garlic provides a classic, vibrant and savory aroma. These juicy ribeye steaks are thinly sliced for individual servings.  Simply pan-sear in a hot skillet or cast iron for about 2 minutes on each side for a gourmet experience at home.
 
Preparation:  Thaw completely.  If frozen or partially frozen, thaw steaks inside the bags in a room temperature water bath for about 40 to 50 minutes before cooking.
 
Cooking Instructions:  Prep Steak: Leave steaks out 30-40 mins to reach room temp. Pat it completely dry with paper towels (crucial for searing). Heat Skillet: Place skillet or cast iron on high heat for 2-3 mins until very hot, add high-smoke-point oil (like avocado or olive oil). Sear: Gently place steak in the pan. Sear 2 mins per side for a deep brown crust. Baste: If desired, lower heat to medium-low after searing. Immediately add 1-2 tablespoons of unsalted butter to the pan. Tilt skillet and spoon the foaming butter over the steak for about a minute. Use a thermometer to check doneness (125°F for rare, 130-135°F for medium-rare). Rest: Transfer to a plate, loosely tent with foil, and rest for 2-3 mins before serving.
 
Serving Suggestions: Baked Asparagus with Balsamic Butter Sauce and roasted potatoes