Allow the ribeye steak to rest at room temperature for 30 minutes.

Sprinkle sea salt and freshly cracked black pepper on both sides of the steak.

Preheat a cast-iron skillet over medium-high heat until it's smoking hot, then add 1 tablespoon of oil.

Place the ribeye in the hot skillet and sear for about 4-5 minutes on each side until a brown crust forms.

In the last minute of cooking, add unsalted butter, minced garlic, Worcestershire sauce, fresh parsley, chives, and lemon juice to the pan and baste the steak with this mixture.

Remove the steak from heat and let it rest for five minutes before slicing against the grain.