Mix softened unsalted butter with minced garlic, kosher salt, and freshly ground black pepper in a bowl until smooth. Roll into a log in parchment paper and refrigerate for at least 30 minutes.

Preheat your oven to broil and place a cast iron skillet in the oven for about 10 minutes.

Pat ribeye steaks dry, drizzle with olive oil, and season generously with kosher salt and black pepper.

Remove the skillet from the oven, place on the stovetop over high heat, and sear the steaks for 1-2 minutes on each side.

Transfer the skillet back into the broiler and cook for an additional 4-5 minutes for medium-rare doneness.

Remove from the broiler and let the steaks rest for 3-5 minutes before serving with a thick pat of garlic butter on top.