Start by bringing the steaks to room temperature. This allows the meat to cook more evenly. Pat each steak dry with paper towels. Moisture is the enemy of a good sear.

Generously season both sides of the steaks with coarse sea salt. Next, spread Dijon mustard over each steak. This not only adds flavor but also helps the spices stick. Sprinkle smoked paprika evenly over both sides as well.

In a cast-iron skillet (or another heavy oven-safe skillet), heat the olive oil over medium-high heat. You want the oil hot but not smoking. A hot pan is essential for a great sear.

Once the oil is shimmering, carefully place the ribeyes in the skillet. Sear them for about 4-5 minutes on each side. Resist the urge to move them around. This creates a beautiful crust, which enhances the flavor.

After the initial searing, add the smashed garlic, rosemary, and thyme to the skillet. Then, add 2 tablespoons of butter. As it melts, spoon the buttery garlic and herbs over the steaks. This technique is called basting and gives phenomenal flavor to the meat.

Preheat your oven to 400°F (200°C). After searing, transfer the skillet to the oven. Cook the steaks for about 5-7 minutes for medium-rare, or until they reach your desired doneness. Use a meat thermometer, aiming for 130°F (54°C) for medium-rare.

Once done, remove the skillet from the oven. Transfer the steaks to a plate and loosely tent them with aluminum foil. Let them rest for at least 5-10 minutes. This resting period allows juices to redistribute, ensuring every bite is juicy.