Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.

Pat the steaks dry with paper towels to remove excess moisture. Rub both sides of the steaks with olive oil, and season generously with sea salt and freshly ground black pepper.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot, about 2-3 minutes.

Place the steaks in the hot skillet and sear for about 2-3 minutes on each side without moving them to develop a golden-brown crust.

Reduce the heat to medium and add the butter, minced garlic, thyme, and rosemary to the skillet.

Using a spoon, baste the steaks with the melted butter and herbs for 1-2 minutes to infuse them with flavor.

Cook the steaks to your desired doneness: about 4-5 minutes total for medium-rare, longer if you prefer them more well-done. Use a meat thermometer for precision (125°F for medium-rare, 135°F for medium).

Remove the steaks from the skillet and transfer them to a plate. Cover loosely with foil and let them rest for 5 minutes to redistribute the juices.

Serve the ribeye steaks hot, garnished with the garlic and herb butter from the skillet.