Remove the ribeye steaks from the refrigerator and let them come to room temperature. This will help the steak cook more evenly.
Preheat the oven to 400°F (204°C).
Season the ribeye steaks generously with salt on both sides. Let them sit for a few minutes so the salt can penetrate the meat.
Heat the oil over medium-high heat in a large oven-safe skillet or baking dish. Add the smashed garlic and cook until fragrant, about 1 minute. Remove the garlic and discard.
Add the butter to the skillet or baking dish and let it melt. Add the rosemary and thyme sprigs to the skillet or baking dish and cook for 1-2 minutes until fragrant.
Add the seasoned ribeye steaks to the skillet or baking dish. Sear for 2-3 minutes on each side until a golden brown crust forms.
Transfer the skillet or baking dish to the preheated oven. Cook the ribeye steaks for 8-10 minutes for medium-rare or until the internal temperature of the meat reaches 135°F (57°C).
Once the steaks are cooked, remove them from the oven and let them rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
Serve the ribeye steaks with your favourite sides, such as roasted vegetables or mashed potatoes.
