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Add salt, thyme leaves, chopped rosemary, sage and black peppercorns to a mortar and grind into a fine green sand with the pestle, or use a small spice grinder
Liberally coat the steak with the Herb Salt Mixture and place on wire rack on a rimmed baking sheet
Place in the fridge to absorb the salt for 4-24 hours
Preheat oven to 100-110°C or 200-225°F
Insert a probe thermometer into the center of the ribeye, making sure to not get too close to the bone
Pull the steaks out of the oven when they are about 5-8 degrees away from your desired temperature and allow them to rest while you preheat a skillet
Render the fat cap for about 1 minute then sear on each side for 2 minutes each
Add 50 grams of salted butter and two cloves of garlic, then baste for an additional 45 seconds per side
Pull from the pan, slice, sprinkle with flaky salt and enjoy