Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels to remove any excess moisture.
Generously season both sides of the steaks with salt and freshly ground black pepper.
Sear the Steaks:
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot.
Add the olive oil to the skillet, swirling to coat the bottom.
Carefully place the steaks in the hot skillet, laying them away from you to avoid splatters. Sear the steaks for 3-4 minutes on each side, or until a deep brown crust forms.
Add Garlic Butter:
Reduce the heat to medium and add the butter, minced garlic, rosemary, and thyme to the skillet. Tilt the pan slightly to pool the melted butter on one side.
Use a spoon to continuously baste the steaks with the garlic butter, cooking for an additional 2-3 minutes per side for medium-rare, or until the steaks reach your desired level of doneness.
Rest the Steaks:
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