Remove the 12 oz rib eye from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat dry thoroughly with paper towels to remove surface moisture — this ensures good sear.

Season both sides generously: sprinkle 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.5 tsp garlic powder evenly over the steak and press gently so they adhere. Set aside while pan and fats heat.

Cooking

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot for 4–5 minutes. The pan should be smoking lightly when ready.

Sear steak

Add 1 tbsp neutral oil to the hot pan and swirl to coat. Lay the rib eye into the pan away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes to form a deep brown crust (for medium-rare; time can vary with steak thickness).

Flip and baste

Flip the steak and immediately add 2 tbsp unsalted butter, 2 crushed garlic cloves, and 2 sprigs thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak repeatedly for another 2–3 minutes while cooking to your desired doneness (aim for an internal temp of 125–128°F / 51–53°C for medium-rare, 135°F / 57°C for medium).

Check doneness

Probe the steak with an instant-read thermometer in the thickest part. For 12 oz rib eye about 1–1.25 inches thick: 3–4 minutes per side typically yields medium-rare to medium. Adjust times if steak is thicker or thinner.

Resting & Finishing

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–10 minutes to allow juices to redistribute. Rest time is important to keep the steak juicy.

Finish

If using, place 1 tbsp compound butter on top of the resting steak to melt. Sprinkle 1/4 tsp flaky sea salt over the surface for a final pop of flavor. Slice against the grain and serve immediately.