Remove the ribeye steak from the refrigerator 30 to 45 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Optional: add garlic powder or other preferred seasonings
Preheat a skillet, grill, or cast-iron pan over high heat
Add a small amount of oil if using a pan
Place the steak on the hot surface
Cook until a brown crust forms
Flip the steak once and cook the other side
Add butter, garlic, and herbs near the end if desired
Check for desired doneness with a meat thermometer
Remove the steak from heat
Let the steak rest for 5 to 10 minutes before slicing
Slice against the grain and serve