Boneless Rib Eye steaks
Extra virgin olive oil
fresh rosemary, chopped
fresh oregano, chopped
fresh thyme, chopped
Place steaks in a deep casserole dish. Drizzle generously with olive oil. Add chopped herbs, spices, and garlic. Turn steaks over and get marinade all over. Cover with plastic wrap and refrigerate for 2 hours. Turn steaks over and let marinade in the refrigerator for another 2 hours.
Remove steaks from fridge and let them come to room temperature. Preheat oven to 450 degrees. On the stove top, heat up a large cast iron skillet over high heat. Add some olive oil, then add steaks to the pan. Let sear for 5 minutes on the first side. Turn over and let sear 3 minutes. Turn off heat and place skillet in the oven.
Cook until done to your liking. I cooked ours in the oven for about 5 more minutes for medium-rare. Remove steaks from skillet to a cutting board and let rest for at least 5 minutes to let the juices redistribute. Slice and serve. Enjoy!