Remove the ribeye steaks from the refrigerator at least 1 hour before cooking. This allows the steaks to come to room temperature, ensuring more even cooking. Pat the steaks thoroughly dry on all sides with paper towels. This is a crucial step for achieving a beautiful, crisp sear. Moisture on the surface will steam the steak instead of searing it.

Generously season both sides of the steaks with 1 tbsp (15g) of salt and 1 tsp (3g) of freshly ground black pepper. Ensure all surfaces are coated evenly. The salt will help draw out moisture and create a flavorful crust.

Prepare the garlic-herb butter: In a small bowl, combine 85g (6 tbsp) of the unsalted butter with the minced garlic, 2 sprigs of fresh rosemary, and 2 sprigs of fresh thyme. Mash everything together with a fork until well combined. Set aside. The remaining 30g (2 tbsp) of butter will be used for searing.

Preheat a heavy-bottomed skillet, such as cast iron or stainless steel, over medium-high heat for about 5-7 minutes. The pan should be very hot, but not smoking excessively. Add 1 tbsp (15ml) of olive oil to the hot pan. Swirl to coat the bottom.

Carefully place the seasoned ribeye steaks into the hot skillet. They should sizzle immediately. Sear the steaks undisturbed for 3-4 minutes per side, until a deep brown crust forms. Do not move the steaks around during this time, as that can prevent a good sear.

Reduce the heat to medium. Add the remaining 30g (2 tbsp) of unsalted butter to the skillet. Once melted, carefully tilt the pan towards you and use a spoon to continuously baste the steaks with the melted butter for 2-3 minutes. This process infuses the steak with butter flavor and helps cook it evenly.

Add the prepared garlic-herb butter mixture to the pan. Continue basting the steaks with the melted garlic butter for another 2-3 minutes, allowing the garlic and herbs to infuse into the steak. Baste frequently, spooning the fragrant butter over the top of each steak.

Check the internal temperature of the steaks using a meat thermometer for desired doneness: - Rare: 52°C (125°F) - Medium-Rare: 57°C (135°F) - Medium: 63°C (145°F) - Medium-Well: 68°C (155°F) - Well-Done: 71°C (160°F) For a 2.5-3cm (1-1.2 inch) thick steak, this typically takes about 8-12 minutes total cooking time, depending on the heat and thickness.

Once the steaks reach your desired temperature, immediately remove them from the skillet and place them on a clean cutting board or plate. Tent loosely with aluminum foil and let them rest for at least 5-10 minutes. This resting period is crucial for the juices to redistribute throughout the meat, ensuring a tender and moist steak.

Slice the rested ribeye steaks against the grain, if desired, or serve whole. Spoon any accumulated resting juices and extra garlic butter from the pan over the sliced or whole steaks before serving.