1. Take the ribeye out of the refrigerator in time (at least an hour before cooking) to bring it to room temperature.
2. Pat the meat dry with a paper towel.
3. Heat a pan and add a generous amount of butter or olive oil along with fresh herbs.
4. Let the pan get very hot; once it’s ready, place the steak in the pan.
5. Cook the ribeye for 1 minute per centimeter per side. For example, if your ribeye is 2 centimeters thick, cook it for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
6. While cooking, spoon the juices and fresh herbs over the meat. This technique is called basting.
7. Remove the ribeye from the pan and let it rest under aluminum foil for 10 minutes.
8. Finish with coarse sea salt and pepper, then slice the meat against the grain.

TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Let the steak rest, flipping it only once.