Generously sprinkle kosher salt and black pepper on both sides of the ribeye steaks.

Pour the vegetable oil into a skillet and heat over medium-high until shimmering.

Carefully add the seasoned steaks to the hot skillet and sear for about 4-5 minutes per side.

Let them rest on a plate.

In the same skillet, add unsalted butter, minced garlic, and minced shallots. Sauté until softened.

Pour in the red wine and balsamic vinegar, deglazing the pan.

Toss in rosemary, thyme, and beef stock, then let it simmer until slightly thickened.

Plate the rested steaks, spoon over the sauce, and garnish with parsley.