Remove the ribeye from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat both sides very dry with paper towels — dry surface = better sear.

Season

Evenly coat both sides and the edges of the steak with the kosher salt, then sprinkle the black pepper and garlic powder. Press the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast-iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat; heat until shimmering but not smoking.

Sear steak

Place the ribeye in the hot skillet and let it sear undisturbed for 2.5–3.5 minutes (for roughly 1" thickness) until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add the butter, crushed garlic cloves, and herb sprigs to the pan. When the butter melts and foams, tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 1–2 minutes while cooking to your target doneness (target internal temps: 120–125°F rare, 125–130°F medium-rare, 130–135°F medium).

Rest steak

Transfer the steak to a cutting board and let it rest for 8–10 minutes loosely tented with foil. Resting allows juices to redistribute and finish cooking gently.

Slice

Using a sharp carving knife, slice the ribeye thinly across the grain into 1/8–1/4" slices. Arrange slices on a warm platter.

Finishing & Serving

Taste one slice and, if desired, sprinkle a small pinch of flaky sea salt over the slices. Spoon any butter and pan juices left in the skillet over the sliced steak for extra flavor. Garnish with the chopped parsley and serve with lemon wedges on the side if you like a bright note.