Ribeye Steak with Garlic Confit Butter

1. Simmer garlic, thyme, bay leaf, and chili flakes in olive oil at approximately 200°F for 45 to 60 minutes until soft.

2. Cool slightly and mash into the softened butter with lemon juice and flaky salt.

3. Chill the garlic confit butter until ready to use.

4. Season the ribeye steaks with kosher salt and cracked black pepper, then rest for 30 minutes.

5. Prepare a two-zone grill and sear the steaks on the hot side for 2 to 3 minutes per side.

6. Move steaks to the cooler side of the grill, top with garlic confit butter, and cook to the desired temperature.

7. Let the steaks rest for 10 minutes after cooking.

8. Slice thick and finish with additional garlic confit butter and flaky salt.