Cookwith - French Bistro Pan-Seared Ribeye with Herb Butter and Quick Pan Sauce

Ingredients

• 2 boneless ribeye steaks (about 12 oz each, 1.5 inches thick)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp high-heat neutral oil (like grapeseed or canola)
• 3 tbsp unsalted butter
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 garlic cloves, smashed
• 1 small shallot, sliced
• 1 tbsp Dijon mustard (for finishing sauce)
• 1/2 cup low-sodium beef broth (for finishing sauce)
• 1 tsp red wine vinegar (for finishing sauce)
• 1 tbsp chopped fresh parsley (for garnish)