Start by taking your bone-in ribeye out of the refrigerator and letting it sit at room temperature for about 30 minutes. Generously season both sides with kosher salt and freshly cracked black pepper.

Place a cast iron skillet over high heat and preheat it for about 5 minutes until it’s smoking hot.

Carefully add the olive oil to the hot skillet and gently place the ribeye in the pan, letting it sear undisturbed for 4-5 minutes.

Flip the ribeye carefully and add butter, smashed garlic cloves, and sprigs of rosemary and thyme. Spoon the melted butter over the steak for 3-4 additional minutes.

Insert an instant-read thermometer into the thickest part of the ribeye, aiming for about 125°F for medium-rare perfection.

Carefully stand the ribeye on its edge in the skillet for about 60-90 seconds, allowing the fat cap to sear.

Let the seared ribeye rest on a cutting board for 5-7 minutes.