Remove the 12 oz ribeye from the refrigerator 30–45 minutes before cooking. Pat both sides and edges thoroughly dry with paper towels to promote browning.

Season

Evenly sprinkle about 1 tablespoon kosher salt across both sides and the edge of the steak. Grind about 1 teaspoon black pepper on both sides. Press the seasoning lightly into the meat so it adheres.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless steel pan over medium-high heat and let it get very hot for 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear the steak

Lay the steak in the hot 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 for 2–3 minutes. If the steak is particularly thick, briefly sear the edges (use tongs to hold the steak upright) for 30–45 seconds.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 smashed garlic cloves, 2 thyme sprigs and optional rosemary to the pan. Once butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for about 1–2 minutes while monitoring internal temperature.

Check doneness

Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 12 oz ribeye (about 1–1¼ inches thick), aim for 130–135°F for medium-rare (total cook time after searing typically 1–3 minutes additional while basting).

Finishing & Resting

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute; internal temperature will rise 3–5°F during rest.

Finish and serve

If desired, sprinkle 1 teaspoon flaky sea salt over the sliced steak and add 1 tablespoon room-temperature butter on top of the whole steak before slicing to melt into the meat. Slice against the grain and serve immediately.