Prepare the steaks: Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels, then generously season both sides with salt and freshly ground black pepper. This helps create a perfect crust when searing.

Heat the pan: Place a heavy skillet or cast-iron pan over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.

Sear the steaks: Carefully place the ribeye steaks in the hot pan. Sear for 3–4 minutes on each side without moving them, until a golden-brown crust forms. For medium-rare, aim for an internal temperature of about 130°F (54°C); adjust cooking time if you prefer more done.

Make the garlic butter: Reduce the heat to medium-low. Add the butter, smashed garlic cloves, and herbs (thyme and rosemary) to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted garlic herb butter for 2–3 minutes. This infuses the meat with rich, savory flavor.

Rest the steaks: Remove the ribeye steaks from the pan and place them on a cutting board. Pour any remaining garlic butter over the top. Let the steaks rest for 5 minutes before slicing—this allows the juices to redistribute and keeps the meat tender and juicy.

Serve: Slice the ribeye against the grain and drizzle with extra garlic butter from the pan. Serve with your favorite sides, like roasted vegetables, mashed potatoes, or a simple green salad for a classic steakhouse experience.