Start with Quality: Choose ribeye steaks that are well-marbled for the best flavor and tenderness. Let the steak come to room temperature for about 30 minutes before cooking.

Season Generously: Pat your steaks dry with a paper towel to remove excess moisture. Then rub them with olive oil and sprinkle both sides with sea salt and freshly ground black pepper. Feel free to add minced garlic for an extra kick!

Preheat Your Pan or Grill: Heat a heavy skillet (preferably cast-iron) or grill over medium-high heat. You want it hot enough to sear the meat but not so hot that it burns.

Sear the Steaks: Place the steaks in the hot skillet or on the grill. Avoid overcrowding and allow them to cook undisturbed for about 4-5 minutes to develop a nice crust.

Flip and Cook: Using tongs, flip the steaks and continue to cook for an additional 4-5 minutes for medium-rare. Adjust the time based on your preferred doneness (use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium).

Rest the Steaks: Once cooked to your liking, remove the steaks from the heat. Let them rest on a plate covered with aluminum foil for at least 5-10 minutes. This content allows the juices to redistribute for optimal flavor.

Serve and Enjoy: Garnish with fresh herbs if desired and serve your perfectly cooked ribeye steaks alongside your favorite sides!