Take the ribeye steaks out of the fridge about 30 minutes before cooking to reach room temperature. Pat them dry with a paper towel, then drizzle on the olive oil, and generously sprinkle salt and pepper on both sides.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s hot. A drop of water should sizzle when it hits the pan.

Carefully place the steaks in the pan, laying them away from you. Let them cook for about 4-5 minutes without moving them.

Flip the steaks and cook the other side for another 3-4 minutes, aiming for an internal temperature of 135°F (57°C) for medium.

In the last few minutes of cooking, add the butter, crushed garlic, and fresh herbs to the pan, and spoon the melted butter over the steaks.

Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing to allow juices to redistribute.