Bring steak to room temp for 30 minutes. Pat dry and season generously on both sides with salt and pepper.

Heat your skillet until smoking hot. Add oil and sear the ribeyes for 2-3 minutes per side without moving them.

Add butter, garlic, and rosemary. Reduce heat to medium and baste the steaks with the garlic herb butter for 1-2 minutes.

Check internal temp: rare 120-125°F, medium rare 130-135°F, medium 140-145°F.

Rest for 10 minutes before slicing against the grain.

For the chimichurri: mix parsley, oregano, garlic, and red pepper flakes in a bowl. Add red wine vinegar, salt, and pepper, then stir in olive oil until shiny and spoonable. Let sit 10-15 minutes before serving.