Dry and season the steak

• Pat the ribeye dry with paper towels.
• Season generously on both sides with garlic powder, garlic salt, plenty of black pepper and extra salt.
• Flip and repeat on the second side.

Heat the pan

• Place a large pan over medium-high heat.
• Add the olive oil and let it get really hot until it shimmers.

Sear the first side

• Lay the steak in the hot pan; it should sizzle loudly.
• Cook undisturbed for about 4 minutes to build a crust.

Flip and baste

• Flip the steak and cook for 2 minutes.
• Add the butter, tilt the pan slightly and spoon the foaming butter over the steak for the final 2 minutes.

Rest and serve

• Pull the steak out of the pan while it looks perfect.
• Let it rest briefly before slicing and serving.