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Start by taking your ribeye steak out of the refrigerator and letting it sit at room temperature for about 30 minutes. This not only helps it cook evenly but also brings out the wonderful flavors of the meat.

Once your steak has warmed up, pat it dry with paper towels. This step is important because it helps achieve that crispy, perfect sear! Generously season both sides of the steak with kosher salt and freshly ground black pepper, ensuring it’s well-coated.

Time to get cooking! Preheat a heavy skillet (preferably cast iron) over medium-high heat until it’s very hot. When the pan reaches the right temperature, add the olive oil, allowing it to heat until shimmering—this is a sign that it’s ready for your steak.

Carefully place the steak in the hot skillet. Let it cook undisturbed for about 3-4 minutes. This gives it time to form a nice, deep brown crust. Don’t be tempted to move it around!

After a few minutes, flip the steak over. Now, toss in the butter, smashed garlic, and fresh herbs (if using). As the butter melts, lean the pan slightly to one side and use a spoon to baste the steak with the melted butter. Do this for another 3-4 minutes for medium-rare doneness. You can adjust the cooking time if you prefer it more or less done.

When your steak reaches the desired doneness, carefully remove it from the pan and transfer it to a cutting board. Let it rest for about 5-10 minutes. This little break allows the juices to settle back into the meat, making it even juicier.

Finally, slice the steak against the grain to make it even more tender. Serve it right away, and feel free to drizzle some of the delicious pan juices over your steak for an extra burst of flavor.