Remove the steak from the refrigerator and place on a small baking tray at room temperature for 15 minutes.

Heat a large 12 inch cast iron skillet over medium heat for about 5 minutes to get the pan searing hot. Note* This is an important step, preheating the skillet will ensure a nice sear on both sides of the seasoned Ribeye steak, which helps crisp the outside but keep the inside juicy and tender.

Once you see whisps of smoke coming up from the pan, season both sides of the steak with salt and pepper. Add the oil and let it heat for an additional 1 minute then add the seasoned rib eye steak and press lightly into the pan. Sear on the first side for 2 minutes to form a nice crust- DO NOT TOUCH! After 2 minutes, turn the steak over and cook for an additional 2 minutes.

Moving the steak to one side of the skillet, add the butter to the open side, then add the crushed garlic, rosemary and thyme to the pan. Baste the steak by carefully tipping the pan and scooping the herbed butter with a spoon and pouring over the steak.

Continue to cook based on desired doneness:

3-5 minutes for a medium rare steak, about 125 degrees internal temperature.

5-7 minutes for medium rare to medium about 135 degrees internal temperature.

Remove the steak from the pan to a cutting board and let it rest for at least 10 minutes before cutting and serving.

Garnish with fresh chopped parsley if desired and serve with your favorite side dishes.

Leftovers: Refrigerate in an airtight container for up to 3 days after searing.

Reheating instructions: In a nonstick skillet over medium heat, place your leftover steak and saute for 3-5 minutes until warmed through. Please, do not reheat your steak in the microwave.