Pat the ribeye dry
Season both sides generously with salt and black pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a cast-iron skillet or heavy pan over high heat until very hot
Add a small amount of oil with a high smoke point
Place the ribeye in the pan and sear for 2 to 4 minutes without moving it
Flip and sear the other side for 2 to 4 minutes
Sear the fat edge for 30 to 60 seconds
Add butter, garlic, and herbs if desired
Baste the steak with the melted butter for 1 to 2 minutes
Check doneness with a meat thermometer
Remove at 125°F for rare
Remove at 130°F for medium-rare
Remove at 140°F for medium
Rest the steak on a plate or cutting board for 5 to 10 minutes
Slice against the grain and serve