Essentials

• 2 8 ounce Strip Steaks or Ribeyes
• Salted Kerrygold Butter
• Tarragon 
• Thyme
• Sea Salt and Black Pepper
• Cast Iron Skillet

Directions

1. Remove steaks from fridge and let them get to room temperature for an hour; the steaks will cook more evenly
2. Whip together the butter and chopped thyme for topping the steaks once finished
3. Rub steaks with olive oil and coat with salt and pepper; sprinkle both sides with herbs; use whatever herbs your enjoy such as garlic powder or celery seed
4. Heat skillet over high; melt 1-2 tablespoons of butter in skillet; the pan should be searing hot and smoking to get a nice crust on the steaks
5. Put the steaks in the skillet and let cook for 2-4 minutes; do not move or mash down the steaks at this time; flip with tongs and cook for 2-4 minutes until a crust has formed
6. Once steaks are done remove from pan and let rest undisturbed for 5-10 minutes; add the whipped butter/thyme mixture to the top and sprinkle with fresh herbs;