Remove the ribeye from the refrigerator 45–60 minutes before cooking (minimum 30 minutes). Pat the steak dry on both sides with paper towels to remove surface moisture — this improves browning.

Season

Generously season both sides and the edges of the steak with kosher salt (about 1.5 tablespoons total) and freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan on the stovetop and heat over medium-high until very hot, about 5 minutes. It should be smoking lightly when the oil is added.

Sear

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. Carefully lay the steak into the pan away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip the steak and sear the second side for 2–3 minutes.

Finish with butter, garlic, and herbs (baste)

Reduce heat to medium. Add 2 tablespoons unsalted butter, the crushed garlic cloves, and the thyme/rosemary sprigs to the pan. Tilt the pan slightly so the butter pools, and using a spoon, continuously baste the steak with the melted butter and pan juices for 1.5–3 minutes while monitoring internal temperature. This adds flavor and helps finish cooking.

Cook to temperature

For a 1.25–1.5-inch ribeye, use an instant-read thermometer inserted into the thickest part: 120–123°F (49–51°C) for rare, 128–131°F (53–55°C) for medium-rare, 135–138°F (57–59°C) for medium. Continue basting and searing briefly on the edges if needed to render fat. Adjust time: total cook time usually 6–10 minutes depending on thickness and desired doneness.

Rest

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Rest for 8–10 minutes (minimum 5). Resting allows juices to redistribute and carryover cooking will raise the internal temperature ~3–6°F.

Slice and finish

If serving sliced, cut against the grain into 1/4-inch thick slices. Sprinkle a pinch of flaky sea salt over the slices if desired. Serve immediately with the pan juices spooned over or on the side.

Resting & serving (optional)

Set the rested steak on a warm plate or cutting board. Allow guests to slice at table or carve and plate. Provide a sharp steak knife. Serve with preferred sides and any accumulated resting juices.