Bring the ribeye to room temperature for 20 to 30 minutes
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Heat a cast-iron skillet or heavy pan over high heat
Add a small amount of oil with a high smoke point
Place the steak in the hot pan
Sear without moving it for 2 to 4 minutes
Flip the steak
Sear the other side for 2 to 4 minutes
Sear the fat edge if needed
Add butter, garlic, and herbs to the pan if desired
Spoon the melted butter over the steak while cooking
Cook until the desired doneness is reached
Check internal temperature if needed
Remove the steak from the pan
Rest the steak for 5 to 10 minutes
Slice against the grain and serve