1. Take the ribeye out of the fridge at least one hour before cooking to bring it to room temperature.
2. Pat the meat dry with a paper towel.
3. Place a pan on the heat and add a generous knob of butter or olive oil along with fresh herbs.
4. Let the pan get really hot. Once the pan is hot, place the steak in the pan.
5. Cook the ribeye for 1 minute per centimeter per side. So, if you have a 2 cm thick ribeye, cook it for 2 minutes on one side, and after flipping, cook it for another 2 minutes on the other side.
6. While cooking the ribeye, spoon the meat juices and fresh herbs over the steak. This is called basting.
7. Take the ribeye out of the pan and let it rest for 10 minutes under aluminum foil.
8. Finish off with coarse sea salt and pepper, and slice against the grain.

TIP: If you're cooking on gas, keep the steak moving for even cooking. If you're using induction, leave the steak alone except for the one flip.