Bring steaks to room temp: Take the ribeyes out of the fridge 30–45 minutes before cooking. This helps them cook evenly.

Pat dry: Use paper towels to dry the surface well. A dry steak browns better and forms a crust.

Season generously: Sprinkle kosher salt and black pepper on both sides and the edges. Don’t be shy—ribeye can handle bold seasoning.

Preheat your pan: Set a heavy skillet (cast iron is ideal) over medium-high to high heat for 3–5 minutes. Add a thin coat of high-heat oil. The oil should shimmer and just begin to smoke.

Sear the first side: Lay the steak in the pan away from you. Don’t move it for 2–3 minutes. You want a deep brown crust.

Sear the second side: Flip and sear another 2–3 minutes. If the steak has a fat cap, hold it with tongs and render the fat for 30–60 seconds.

Add flavor and baste: Reduce heat to medium. Add butter, smashed garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steak for 1–2 minutes. This builds flavor and helps finish the cook.

Check doneness: Use an instant-read thermometer. Aim for 120–125°F for medium-rare, 130–135°F for medium. Remember, temperature rises 5°F as it rests.

Rest the steak: Transfer to a board or plate and rest for 5–10 minutes. Tent loosely with foil if you like. Resting keeps the juices inside.

Finish and serve: Slice against the grain or serve whole. Top with a pinch of flaky salt, a small knob of butter, or a squeeze of lemon if you like.