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Bring to room temperature. Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). This is key! Season all sides of the steaks with salt and pepper.
Sear. Heat an empty cast iron pan on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it's sizzling hot), add the steaks. For a medium rare steak, sear for 3 to 4 minutes on one side, then flip and cook another 3 minutes.
Baste. After the steak has cooked for about 2 minutes on the second side, add the butter, garlic, and herb sprigs to the pan. Butter baste the steaks with a spoon for about a minute.
Rest and serve. Transfer the steaks to a cutting board and let them rest for 5 minutes. Before serving, spoon extra garlic herb butter from the pan over the ribeye steaks.