I am in LOVE! The original recipe is at Amuse Bouche.
2 rib eye steaks (6 ounces each)
salt and pepper
1/2 stick of butter
2 tbsp. olive oil
2 tbsp. butter
Preheat oven to 400 degrees F.
Salt and pepper the steaks. Place the butter and olive oil in a cast iron skillet and melt on HIGH heat. When the oil and butter are really, really HOT, add the steaks and sear on one side for three minutes – you’ll want a nice crusty brown steak. As the steaks brown, use a spoon and drizzling the pan drippings onto the steaks. Turn and sear other side. Drizzle with pan drippings.
Whew! Are you drooling yet?
Place the cast iron skillet into the hot oven; After five minutes, add one tbsp. butter to the top of each steak and continue the cooking process for another three to four minutes to get a nice medium rare steak. Of course, this time may vary upon how thick your steaks are. We like our steaks rare! Use your meat thermometer to check the inside temperature of each steak. The temperature of a medium-rare steak will be 165 degrees F.
Remove the cast iron skillet and steaks from the oven; place steaks on serving plate and cover with foil. Let them rest for five minutes.