Take the rib eye steak out of the refrigerator 30 to 45 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Heat a heavy skillet, preferably cast iron, over medium-high to high heat
Add a small amount of high-smoke-point oil to the pan
Place the steak in the hot skillet
Sear without moving it for 2 to 4 minutes
Flip the steak and sear the other side for 2 to 4 minutes
Sear the fat edge if needed
Add butter, garlic, and herbs if desired
Spoon the melted butter over the steak while cooking
Reduce heat if the pan is smoking too much
Cook until the steak reaches the desired doneness
Use a meat thermometer if available
Remove the steak from the pan
Let it rest for 5 to 10 minutes
Slice against the grain and serve