Pat the ribeye dry with paper towels. Season generously with kosher salt on all sides.

Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for 1-72 hours.

Remove the steak from the fridge at least 30 minutes before cooking to bring it to room temperature.

Preheat a cast iron skillet over medium-high heat until hot but not smoking.

Pat the steak dry again to remove any surface moisture.

Add 1 tablespoon olive oil to the skillet.

First Sear: Place the ribeye in the skillet and sear for 60 seconds per side.

Remove and rest for 2 minutes.

Second Sear: Return to the skillet for 30 seconds per side.

Rest for 3 minutes.

Finish with Butter:

Lower the heat to medium.

Add 2 tablespoon unsalted butter to the skillet.

Allow the butter to melt and begin to foam.

Add garlic, rosemary, and thyme to the skillet.

Once the butter is melted and foaming, return the steak to the skillet.

Baste for 15 seconds per side, spooning the foamy butter over the steak.

Remove the steak and pour the garlic herb butter over it.

Let rest for 5 minutes.

Slice the steak against the grain into thick slices.

Drizzle with remaining garlic butter and garnish with fresh thyme sprigs and flaky sea salt.