Step 1: Preheat the oven and prepare the garlic

• Start by preheating your oven to 400°F (200°C). You’ll want to roast the garlic while you cook the steaks, so get it started first.
• Slice the top off a head of garlic (about 1/4 inch) to expose the individual cloves. Drizzle with a teaspoon of olive oil and wrap the garlic in aluminum foil. Place it in the oven and roast for about 30-35 minutes, until it’s soft, fragrant, and golden brown. (You’ll be amazed at how sweet and mellow garlic tastes when it’s roasted!)

Step 2: Season the ribeyes

• While the garlic roasts, pat the ribeye steaks dry with paper towels. This helps get that crispy sear! Season both sides generously with salt and pepper.
• If you want to get a little fancy, you can also sprinkle some fresh thyme on the steaks at this point. It adds a lovely herby aroma as they cook.

Step 3: Sear the steaks

• Heat the olive oil in a large skillet (preferably cast-iron) over medium-high heat. Once the oil is hot, carefully add the ribeyes to the skillet.
• Sear the steaks for 4-5 minutes on each side, depending on how well-done you like your steak. For medium-rare, aim for an internal temperature of 130-135°F. For medium, go for 140-145°F. (Don’t forget that the steak will continue to cook a little after you remove it from the pan!)
• Once the steaks are cooked to your liking, transfer them to a plate and cover loosely with foil. Let them rest while you make the pan sauce.

Step 4: Make the pan sauce

• In the same skillet, lower the heat to medium. Add the butter and let it melt, stirring to pick up any delicious browned bits left from the steaks.
• Once the butter has melted, squeeze the roasted garlic cloves out of their skins and add them to the pan. Use a spoon to mash the garlic into the butter. You’ll notice how soft and caramelized the garlic is—this is what makes the sauce so sweet and rich!
• Pour in the beef broth, scraping the bottom of the pan to release any stuck bits. Stir in the Dijon mustard, and bring the sauce to a simmer. Let it cook for 3-5 minutes, until it thickens slightly.
• Add the fresh thyme to the sauce, and taste. Season with salt and pepper as needed. The sauce should be savory, sweet, and just a bit tangy from the mustard.

Step 5: Serve the steaks

• To serve, place the ribeye steaks on plates and drizzle them generously with the roasted garlic pan sauce.
• If you’d like, sprinkle some fresh parsley on top for a burst of color and freshness.