Prepare the steaks: Pat the ribeye steaks thoroughly dry with kitchen paper. Season generously on all sides with the flaky sea salt and black pepper. The salt will begin to draw out moisture, so let them sit at room temperature for at least 20 minutes.

Heat the skillet: Place a heavy-based skillet or cast-iron pan over a high heat. Add the neutral oil and swirl to coat the base. Wait until you see the first wisp of smoke rising from the oil — this tells you the pan is hot enough for a proper sear.

Sear the steaks: Carefully lay the steaks into the hot pan, laying them away from you to avoid splatters. You should hear a loud, satisfying sizzle. Leave them untouched for 3-4 minutes, until the underside is a deep, mahogany brown and releases easily from the pan.

Flip and add the butter: Turn the steaks over using tongs. Add the butter, smashed garlic, thyme, and rosemary to the pan. As the butter melts, it will foam and turn a nutty golden colour, releasing a wonderful, savoury aroma. Tilt the pan slightly and, using a large spoon, baste the steaks with the foaming butter for 2-3 minutes.

Check for doneness: For medium-rare, cook for a total of 6-8 minutes for a 2.5cm thick steak, depending on your preferred doneness. The steak should feel springy to the touch, with a slight resistance. If you have a meat thermometer, aim for 52°C for medium-rare.

Rest the steaks: Transfer the steaks to a warm plate or a cutting board. Pour the remaining garlic butter from the pan over the top. Let them rest, uncovered, for a full 5-7 minutes. This step is non-negotiable — it allows the juices to redistribute throughout the meat. You will see the internal temperature rise by about 2-3°C during this time.

Slice and serve: After resting, slice the steak against the grain into thick strips. The interior should be a perfect rosy pink, with a crisp, dark crust. Spoon any buttery juices from the plate over the sliced steak before serving.