Pat the ribeye completely dry using paper towels, then season all sides generously with coarse salt and black pepper.
Heat a heavy cast-iron skillet over medium-high heat until hot, then add the cooking oil.
Carefully place the steak in the center of the skillet. Sear undisturbed for 2 to 3 minutes until a deep brown crust forms, then flip.
Lower the stovetop flame slightly and slide the steak to one side of the skillet.
Add the unsalted butter, smashed garlic, thyme, and rosemary to the empty side of the pan, letting the butter foam.
Tilt the skillet slightly and use a large spoon to carefully baste the hot, herb-infused butter over the steak for several minutes until it reaches your desired doneness.
Move the steak to a wooden board and allow it to rest for 10 minutes. Slice cleanly and serve hot.
