Remove ribeyes from the refrigerator 30 minutes prior to cooking.
Season both sides of the steaks generously with kosher salt and black pepper.
Heat olive oil in a cast-iron skillet over medium-high heat until it shimmers.
Add the ribeyes to the skillet; sear for 4-5 minutes without moving.
Flip the steaks and add butter, garlic, and herbs to the pan.
Continue to cook for another 4-5 minutes for medium-rare.
Remove the steaks from the skillet and let rest for 10 minutes.
Slice, serve, and enjoy your perfectly cooked ribeye.
