Take your ribeye steak out of the fridge about 30-60 minutes before cooking to let it reach room temperature.

Pat the steak dry with paper towels, then rub both sides generously with kosher salt and freshly cracked black pepper.

In a heavy skillet over high heat, add the olive oil (or butter) and allow it to heat until shimmering but not smoking.

Place the ribeye steak in the pan and let it sear without moving it for about 4-5 minutes until it develops a beautifully browned crust.

Once seared, flip the steak using tongs. Optionally, add fresh herbs and garlic into the pan for additional flavor.

Cook for another 3-4 minutes for medium-rare, using a meat thermometer to check for the desired temperature.

Remove the steak from heat and let it rest for about 5-10 minutes to allow the juices to redistribute.