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Take the rib eye steaks out of the fridge and let them come to room temperature for about 30 minutes.
Season both sides of the steaks generously with salt and black pepper.
Add the steaks to a skillet over high heat. Lightly sear on each side.
Add the butter and olive oil. Once the butter is melted and starts to sizzle, add the thyme, rosemary, and smashed garlic cloves to the skillet.
Add the steaks back and cook for about 4 minutes on each side, or until a crust forms on the outside and the internal temperature of the steaks reaches 130°F for medium-rare or 140°F for medium.
Remove the steaks from the skillet and place them on a cutting board or plate.
Tent the steaks with aluminum foil and let them rest for about 5-10 minutes to allow the juices to redistribute.
Slice against the grain and serve.