Pat the ribeye dry with paper towels
Season both sides generously with salt and pepper
Let the steak sit at room temperature for 20 to 30 minutes
Heat a heavy skillet over medium-high heat until very hot
Add a small amount of high-smoke-point oil
Place the ribeye in the skillet and lay it away from you
Do not move it for 3 to 5 minutes
Flip the steak and cook the other side for 3 to 5 minutes
Sear the edges with tongs if needed
Add butter, garlic, and herbs in the last 1 to 2 minutes if desired
Spoon the melted butter over the steak while it finishes cooking
Check doneness with a meat thermometer
Remove the steak at 125°F for rare
Remove the steak at 130°F for medium-rare
Remove the steak at 140°F for medium
Rest the steak for 5 to 10 minutes before slicing
Slice against the grain and serve