Pat the ribeye dry with paper towels and season generously with salt and freshly ground black pepper on all sides. Allow it to sit at room temperature for 30-60 minutes.

Preheat your oven to 250°F (120°C). Place the seasoned ribeye on a wire rack set inside a baking sheet.

Cook in the preheated oven until the internal temperature reaches 115°F (46°C) for medium-rare, or your desired doneness. This typically takes 30-45 minutes depending on thickness. Use a meat thermometer for accuracy.

Once the steak reaches the target temperature, remove it from the oven and tent loosely with foil. Heat a heavy-bottomed skillet (preferably cast iron) over high heat until smoking hot.

Add avocado oil to the hot skillet. Carefully place the ribeye in the pan and sear for 2 minutes on the first side until a deep brown crust forms.

Flip the steak and add butter, minced garlic, rosemary, and thyme (if using) to the pan. Baste the steak continuously with the melted herb butter for the remaining 2 minutes on the second side.

Optionally, sear the edges for 30 seconds each side for an all-over crust.

Remove the steak from the pan and let it rest on a cutting board for at least 10-15 minutes before slicing against the grain.

Serve immediately and enjoy your perfectly cooked reverse-seared ribeye.