Remove the ribeye steak from the fridge and let it sit at room temperature for 30 minutes. Season both sides generously with salt and pepper.

Heat a large skillet over medium-high heat and add olive oil or butter until shimmering.

Add the seasoned ribeye to the skillet and sear without moving for 4-5 minutes until a golden crust forms.

Flip the steak, adding garlic and herbs to the pan. Sear for another 4-5 minutes while spooning melted fat over the top.

For medium-rare, check internal temperature at 130°F (54°C). Cook longer if needed.

Remove from heat and let rest for 5 minutes before slicing. Serve drizzled with pan juices.