Remove the ribeye steak from the refrigerator 30 to 45 minutes before cooking
Pat the steak dry with paper towels
Preheat the oven to 400°F to 450°F
Season both sides generously with salt and black pepper
Heat an oven-safe skillet over medium-high heat
Add a small amount of oil to the skillet
Sear the steak for 2 to 3 minutes per side until browned
Add butter, garlic, and herbs if desired
Transfer the skillet to the oven
Roast for 4 to 8 minutes for medium-rare, depending on thickness
Check internal temperature with a meat thermometer
Remove at 125°F for rare
Remove at 130°F to 135°F for medium-rare
Remove at 140°F to 145°F for medium
Rest the steak for 5 to 10 minutes
Slice against the grain and serve