Before getting started, season your ribeye steaks generously with salt and pepper on both sides. This simple step brings out the natural flavors of the meat. Smash your garlic cloves, and have your olive oil, herbs, and butter ready to go.

Place your cast iron skillet over high heat and add the olive oil. Allow it to get nice and hot. You want the skillet nearly smoking to achieve that perfect sear. Don’t rush this step; a hot pan is key.

Gently place the steaks in the skillet. You’ll hear a satisfying sizzle—that’s the sound of flavor. Sear each side for 2–3 minutes or until you see a golden-brown crust. The crust locks in the juices, making each bite tender and flavorful.

Turn down the heat to medium, then add butter to the skillet. The butter will start to melt, creating a rich base to flavor the steak even further.

Toss your smashed garlic cloves, rosemary, and thyme into the bubbling butter. Use a spoon to baste the steaks with the aromatic mixture. This step infuses the ribeye with deep, savory flavors while keeping it moist.

Continue cooking the steaks until they’re nearly at your desired doneness. Use a meat thermometer to measure the internal temperature (130°F for medium-rare, 135°F for medium, or 145°F for medium-well). Remember, the steak will continue to cook slightly as it rests.

Remove the steaks from the skillet and place them on a plate. Allow them to rest for 5–10 minutes. This step is critical as it helps the juices redistribute, ensuring every bite is perfectly tender and juicy.