Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides of each steak generously with fine sea salt and ground black pepper.

Turn on your Blackstone griddle to a high setting, allowing it to heat up for several minutes. A properly preheated surface is crucial for achieving the perfect sear on your steaks. Lightly brush the griddle with olive oil or a high-smoke-point oil to create a non-stick surface and enhance the flavor of your steaks.

Place the seasoned ribeye steaks on the griddle. Let them cook undisturbed for about 4-5 minutes to develop a golden-brown crust. Avoid moving the steaks around as they cook.

Using a metal spatula or a pair of tongs, flip the steak to evenly cook the other side.

After the flip, add 3 tablespoons of butter, one sprig of rosemary and thyme, and the garlic cloves in front of each steak. These will release their essential oils and infuse the steak with flavor.

Cook for an additional 3-4 minutes for medium-rare, or longer for your preferred level of doneness. Use a meat thermometer to ensure accuracy: 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

Once cooked to your liking, remove the steaks from the griddle and let them rest for about 10 minutes. This rest period allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak.

Slice the steaks against the grain and serve them with your favorite side dishes.