Ingredients

• 2 boneless ribeye steaks (each about 10-12 ounces and 1 ¼ inches thick)
• 2 Tablespoon olive oil, divided
• Salt and pepper
• 2 Tablespoons butter
• 2 teaspoons fresh thyme
• 4 ounces of crumbled goat cheese
• 2 ounces of sun-dried tomatoes, chopped, divided

cooking

1. Heat a large cast-iron skillet over medium-high heat.
2. Rub the 1 Tablespoon olive oil on both sides of the ribeye along with salt and pepper.
3. Place the ribeye on the hot skillet and sear one side for 3 minutes, creating a crust. Add the butter and the thyme and flip the ribeye over.
4. Sear the other side for 3 more minutes or until you reach your desired temperature, spooning the butter over the steaks as it melts.
5. Transfer steaks to a plate or cutting board and tent with aluminum foil for 5 minutes.
6. Garnish each ribeye with half of the goat cheese and sun-dried tomatoes and serve warm.