Step 1:

Bring Steaks to Room Temperature
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps the steaks cook evenly and prevents them from being cold in the center.

Step 2:

Season the Steaks
In a small bowl, mix the garlic powder, onion powder, salt, and black pepper. Rub both sides of the steaks with olive oil, ensuring they’re evenly coated. Then, generously season both sides with the spice mixture, pressing it into the meat with your hands. If using fresh herbs, you can tuck the sprigs under or on top of the steaks at this point for added flavor during cooking.

Step 3:

Preheat Your Pan or Grill
If cooking indoors, heat a large cast-iron skillet over medium-high heat. If grilling, preheat your grill to high heat (around 450°F to 500°F). For either method, you want the surface to be hot enough to sear the steak, creating a flavorful crust on the outside.

Step 4:

Sear the Ribeye Steaks
Once the skillet or grill is hot, place the ribeye steaks in the pan or on the grill. Sear for 3-4 minutes per side for medium-rare (or adjust the cooking time to your desired doneness). If you’re using a cast-iron skillet, you can add a tablespoon or two of butter to the pan during the last minute of cooking and baste the steaks with the melted butter for added richness.

Step 5:

Check for Doneness
Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130°F to 135°F. For medium, aim for 135°F to 145°F. Once the steaks reach your desired doneness, remove them from the heat and let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, making the steak even more tender and flavorful.

Step 6:

Serve the Steaks
Slice the ribeye steaks against the grain, and serve them immediately. You can garnish with a sprig of rosemary or thyme for presentation. Serve alongside your favorite sides like mashed potatoes, roasted vegetables, or a crisp salad.