Bring the Steaks to Temperature: Remove your ribeyes from the fridge and let them sit on a plate, uncovered, for at least 45 minutes. You’ll feel the surface become dry to the touch, which is exactly what we want.

Season Generously: Pat the steaks dry with kitchen paper. Sprinkle both sides with the sea salt and cracked black pepper. You’ll see the salt crystals begin to glisten as they draw out moisture.

Heat Your Pan or Grill: Place a heavy cast-iron skillet or grill pan over high heat for a full 5 minutes. Add the neutral oil and swirl to coat. You’ll see the oil shimmer and just begin to smoke—that’s your cue to act.

Sear the First Side: Lay the steaks carefully into the hot pan, pressing down gently with tongs. Leave them undisturbed for 4 minutes. Listen for a loud, steady sizzle; the aroma of browning beef will fill your kitchen.

Flip and Add the Aromatics: Flip the steaks—they should release easily and have a deep, mahogany-brown crust. Immediately add the butter, smashed garlic, rosemary, and thyme to the pan. You’ll hear the butter hiss and foam, and the fragrant smell of garlic and herbs will bloom.

Baste to Finish: Tilt the pan slightly so the melted butter pools at one side. Use a large spoon to baste the steaks continuously for another 3–4 minutes. The butter will turn a light nutty brown, and the steaks will feel firmer when you press them with your finger.

Check the Temperature: Insert a meat thermometer into the thickest part of the steak. For medium-rare, remove at 52°C; for medium, remove at 57°C. You’ll see the juices begin to bead on the surface.

Rest, Then Serve: Transfer the steaks to a cutting board, spoon the herb butter over the top, and tent loosely with foil. Rest for 8–10 minutes. During this time, the juices will recede back into the meat, and the internal temperature will rise a final 2–3 degrees.