Wash the rib eye steaks under running water and pat dry.

Leave open for an hour so that they can reach room temperature.

This is important so that the meat is cooked evenly.

Cut the tendon on the side of the rib-eye steak several times with a sharp knife so that the steak cannot curl when seared.

Heat the pan strongly, then season the steaks on both sides with salt and pepper.

Put the clarified butter in the hot pan, put in the steaks, add thyme and garlic for an excellent aroma.

Turn the steak after approx. 4 minutes.

Sear the back of the steak just as hot, then switch off the stove and let the rib - eye steak simmer to the desired degree of doneness.

Add some butter to the steak and let it froth in the pan.

Sprinkle the flavored butter on the steaks.

I fried the steaks medium to my taste

The side dish was asparagus with melted butter