Take the rib eye steaks out of the refrigerator 20 to 30 minutes before cooking to reach room temperature.

Pat the steaks dry thoroughly with paper towels to ensure proper browning.

Season both sides of each steak generously with kosher salt and freshly ground black pepper, pressing gently to adhere.

Heat the cast iron or heavy skillet over high heat for 3 to 4 minutes until it is extremely hot and just beginning to smoke.

Carefully place the steaks in the hot pan and sear without moving for 3 to 4 minutes to form a golden crust.

Flip the steaks using tongs and sear the other side for an additional 3 to 4 minutes.

Reduce heat to medium, add the butter, smashed garlic cloves, rosemary, and thyme to the pan, tilt the pan, and baste the steaks with the melted herb butter for 2 to 3 minutes.

Insert a meat thermometer into the thickest part of each steak and remove from heat when it reaches 125 to 130 °F for medium-rare.

Transfer the steaks to a cutting board and let rest for 5 minutes before slicing and serving to allow juices to redistribute.