Remove ribeyes from refrigerator 45–60 minutes before cooking (at least 30 minutes for thin cuts). Pat both sides dry with paper towels to ensure good browning.

Season

Generously coat both sides and the edges of the steaks with the kosher salt and then press the black pepper into the surface so it adheres.

Preheat pan or grill

If using a cast-iron skillet: place skillet over high heat and let it get very hot for 5–8 minutes. If using a gas grill: preheat to high (about 500°F / 260°C) and oil the grates. Add the neutral oil to the pan and heat until shimmering but not smoking.

Sear

Place steaks in the hot pan or on the grill. For 1 to 1 1/2-inch thick ribeyes: sear 3–4 minutes on the first side without moving until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Finish to temperature

Lower heat to medium (or move steak to indirect heat if grilling). For medium-rare aim for 125–130°F (52–54°C) final — continue cooking 2–6 more minutes, depending on thickness. Use an instant-read thermometer in the thickest part to check doneness: 120–125°F rare, 125–130°F medium-rare, 135°F medium.

Finishing aromatics & butter

Add butter and aromatics

During the last 1–2 minutes of cooking in the skillet, reduce heat to medium-low and add the butter, crushed garlic, rosemary, and thyme to the pan. When the butter melts and foams, tip the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and aromatics for 1–2 minutes to infuse flavor and finish cooking.

For grill finish

If you finished on a grill, after reaching target temperature transfer steaks to a warm skillet or sheet pan and spoon melted herb butter over them, or place butter and herbs on top to melt as they rest.

Rest & serve

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest 8–10 minutes for 1–1 1/2-inch steaks (10–15 minutes for thicker). Resting lets juices redistribute so the steak stays juicy.

Finish and slice

Optionally sprinkle flaky sea salt to taste. For bone-in steaks, slice meat away from the bone and then against the grain into 1/4-inch thick slices. Serve with lemon wedges if desired.