Make sure your Bone-in Ribeye Steak (1 pound) has been removed from the fridge at least an hour before cooking.
Preheat oven to 220 degrees C (425 degrees F).
Pat ribeye steak dry with paper towel.
Generously season with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste)– remember the steak is quite thick, so you want to season accordingly.
Heat a griddle pan until smoking.
Place the steak onto the grill and cook for 90 seconds, then rotate 90 degrees and cook a further 90 seconds – this will create a nice criss-cross pattern on your steak.
Turn the steak, and repeat the process – the steak should cook for a total of 3 minutes on each side.
Place steak in an oven-proof pan or tray.
Place in the oven for 10 minutes.
Remove, and allow to rest for 5 minutes.
To make the herb butter, finely chop the Fresh Basil (1 bunch), Fresh Oregano (1 bunch), and Fresh Parsley (1 bunch).
Add Unsalted Butter (125 gram) to the herb mixture.
Mix until well-incorporated.
Place onto parchment paper, roll up, twist the ends and place in the fridge to chill.
Serve with steak and enjoy!