Preheat oven to 400°F / 205°C (optional if finishing in oven)
Pat ribeye dry thoroughly
Season generously with salt and black pepper
Optional: add garlic powder and/or smoked paprika
Optional: rub with a thin layer of high-heat oil (canola, avocado, grapeseed)
Heat a cast-iron or heavy skillet over high heat until very hot
Sear ribeye 2–3 minutes per side
Optional: sear edges 30–60 seconds per edge
Optional: add 2–3 tbsp butter, plus smashed garlic and thyme/rosemary to the pan
Baste with butter 30–60 seconds while finishing on the stove
For thicker steaks, transfer to oven and cook until target internal temperature:
Target internal temperatures:
Rare: 120–125°F / 49–52°C
Medium-rare: 130–135°F / 54–57°C
Medium: 140–145°F / 60–63°C
Remove steak and rest 5–10 minutes
Slice against the grain
Optional: finish with flaky salt and a squeeze of lemon, or a drizzle of compound butter