Remove the 18 oz ribeye from the refrigerator 45–60 minutes before cooking so it comes toward room temperature (about 60–65°F / 15–18°C internally). Pat the steak very dry on all sides with paper towels — dry surface = better sear.

Season

Just before cooking, sprinkle both sides evenly with the kosher salt, then the garlic powder and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Cooking

Preheat pan or grill

If using a cast-iron skillet: place it on the stove over high heat for 5–7 minutes until smoking hot. If using a grill: preheat to high, with one side hotter for direct searing.

Sear

Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Place the ribeye in the pan away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes.

Baste for flavor

Lower heat to medium-high. Add 2 tablespoons unsalted butter, the smashed garlic cloves, thyme sprigs and rosemary. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for about 1½–2 minutes while cooking to finish. This adds flavor and helps develop a crust.

Finish to temperature

For medium-rare (recommended for prime ribeye), cook until an instant-read thermometer registers 125–130°F (52–54°C) for carryover to 130–135°F. This will typically take 1–3 additional minutes after the initial sear depending on thickness. For medium cook to 135–140°F. If the steak is browning too quickly while the interior is underdone, reduce heat or move to an oven at 400°F for 3–6 minutes to reach target temp.

Resting & Serving

Rest

Transfer the cooked ribeye to a cutting board and tent loosely with foil. Rest 7–10 minutes. Resting allows juices to redistribute and finish carryover cooking.

Slice & finish

Optionally sprinkle with 1/2 teaspoon coarse sea salt. Slice the steak against the grain into 1/4–1/2-inch slices. Spoon any pan juices over the slices and garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately.