Remove the rib eye steaks from the refrigerator and pat dry with paper towels. Let sit on a wire rack or plate at room temperature for 30–45 minutes. Dry surface ensures better sear.

Season

Generously season both sides and the edges of the steaks with kosher salt (about 1 tbs per steak) and freshly ground black pepper. Lightly sprinkle garlic powder if using. Press seasonings into the meat so they adhere.

Cooking

Preheat pan and oil

Place a heavy skillet (cast-iron preferred) over high heat and let it heat for 4–5 minutes until very hot. Add the neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.

Sear steaks

Carefully add the steaks to the pan, laying them away from you to avoid splatter. For 1¼–1½ inch thick steaks cook without moving: 3–4 minutes on the first side until a deep brown crust forms. Flip and sear the second side for 2–3 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts and foams, tilt the pan and spoon the butter over the steaks repeatedly (basting) for 1–2 minutes to build flavor and finish cooking. Use the internal temperature to determine doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute; internal temperature will rise ~5°F.

Finishing

Finish and serve

If desired, sprinkle a pinch of flaky finishing salt over the steaks and spoon any pan juices over them. Optionally squeeze the lemon wedge lightly over the steak and sprinkle with chopped parsley. Slice against the grain if serving sliced and transfer to plates.