Generously season both sides and the edges of the steak with kosher salt, freshly ground black pepper, and garlic powder. Press the seasoning into the meat so it adheres.

Herb Butter

Make herb butter

In a small bowl, combine the softened unsalted butter with chopped parsley, chives, thyme leaves, lemon zest, salt, and black pepper. Mix until smooth and homogenous. Transfer to plastic wrap or parchment, form into a small log, and chill in the fridge while you cook the steak so it firms up (about 15–20 minutes).

Cooking & Finishing

Preheat pan and oven (if finishing in oven)

Preheat oven to 400°F (200°C) if you plan to finish the steak in the oven. Place a heavy cast-iron skillet in the oven as it preheats so it is screaming hot when you transfer it to the stovetop; alternatively you can cook fully on the stovetop.

Sear the steak

Heat the cast-iron skillet over high heat on the stovetop for 3–5 minutes until smoking hot. Add neutral oil and swirl to coat. Carefully place the seasoned ribeye in the pan, laying it away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak using tongs. Add 2 tbsp unsalted butter, the crushed garlic cloves (with skin), and fresh thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1.5–3 minutes, spooning over the top to build flavor and crust.

Finish to temperature

If using the oven, transfer the skillet to the preheated oven and roast for 3–6 minutes depending on thickness and desired doneness (use an instant-read thermometer). Target internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. If finishing on stovetop, continue basting and reduce heat slightly until the steak reaches the target temp.

Rest and finish with herb butter

Transfer the steak to a resting rack or cutting board. Tent loosely with foil and rest for 7–10 minutes. While resting, slice off a 1/2-inch medallion of the chilled herb butter and place it on top of the steak so it melts into the juices. Slice and serve, spooning any collected resting juices back over the meat.

Optional Sides & Garnish

Roast baby potatoes (optional)

Preheat oven to 400°F (200°C). Toss baby potatoes with 1 tbsp olive oil and 1/2 tsp sea salt on a sheet pan. Roast for 20–25 minutes until tender and golden, shaking pan halfway through. Finish with a sprinkle of chopped parsley or microgreens.

Plate and garnish

Place steak slices on a warm plate alongside roasted potatoes if using. Spoon any remaining herb butter over the steak and finish with microgreens or a few parsley leaves for color.