For each steak, add 2 tbls. olive oil to a cast iron skillet and increase the heat to high. Season the ribeye on both sides with salt and pepper. When the pan is screaming hot, carefully place the steak in the pan. Add a couple of sprigs of fresh rosemary and a couple of cloves of fresh garlic. Add 2 tbls. of butter for each steak. If the garlic or the rosemary starts to burn, place it on top of the steak and continue to cook.