Remove your ribeye from the refrigerator and pat dry.

Drizzle with olive oil. and sprinkle liberally with salt and pepper. Love your steak by rubbing it down.

Allow your steak to come to room temperature for at least 45-60 minutes.

Allow your steak to come to room temperature.

Place a large heavy-bottomed skillet over high heat. Allow your skillet to get smoking hot. Add the canola oil and allow it to get hot. Add your steak to the skillet and allow it to cook for 1 minute. Carefully flip your steak. Allow the other side to cook for 1 minute. Then flip again.

Use a spoon and baste the top of the steak with the hot oil. Continue for 1 minute then flip. Baste this side for 1 minute.

Add the butter and baste the steak for another minute. Add the tarragon and garlic.

Continue until the internal temperature reaches 120°F.

Immediately transfer the steak to the plate and allow it to rest for 5 minutes.

Serve with pan drippings and enjoy!