Remove ribeye from the refrigerator 30–60 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with kosher salt and black pepper
Optional: Add a light coating of oil to the steak or pan
Preheat a cast-iron skillet or heavy pan over high heat until very hot
Place steak in the pan and sear 2–4 minutes per side
Optional: Sear the edges briefly with tongs
Optional: Add 2–4 tbsp butter, plus garlic and thyme/rosemary if desired, and tilt the pan
Baste with melted butter for 30–60 seconds while cooking
Check doneness with a meat thermometer:
Rare: 120–125°F (49–52°C)
Medium-rare: 125–130°F (52–54°C)
Medium: 130–140°F (54–60°C)
If needed, reduce heat and cook 30–90 seconds longer until target temperature
Transfer steak to a plate and rest 5–10 minutes
Slice against the grain and serve