Preheat your oven to 275°F (135°C). Generously season both sides of the ribeye steak with salt and black pepper. Place the seasoned ribeye on a wire rack set over a baking sheet.

Transfer the baking sheet with the ribeye to the oven. Cook until the internal temperature reaches 120°F (49°C), about 20 to 30 minutes.

Heat a cast iron skillet over high heat. Add the unsalted butter, minced garlic, and fresh herbs when hot.

Once the butter is sizzling, add the ribeye steak to the skillet. Sear for 1 to 2 minutes on each side until a golden-brown crust forms.

Remove the ribeye from the skillet and let it rest on a cutting board for 5 to 10 minutes to redistribute the juices.