Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Pat the steaks dry with paper towels to remove excess moisture.

Season both sides generously with salt.

Heat a large cast-iron skillet over medium-high heat until very hot.

Add the lard to the skillet.

Place the steaks in the skillet and sear for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.

Reduce the heat to medium.

Add the unsalted butter to the skillet.

Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for about 1 minute.

Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.

Slice the steaks against the grain and serve with the butter drizzled over the top.