You can marinate your steaks ahead of time - or just start them with seasoning. Blot dry with paper towels out of package first. Either way - you can move to the Step 2!

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides of each steak generously with fine sea salt and ground black pepper.

Turn one side of Blackstone griddle to a high setting and the other side to medium-low, allowing it to heat up for 5 minutes. Use an infrared thermometer to find out temp of your Blackstone! Sprinkle a little canola oil on the surface of your griddle.

Place the seasoned ribeye steaks on the high heat side of griddle. Don't touch them or fuss with them. They will develop a nice golden-brown crust in about 3 minutes.

Using a pair of tongs, flip the steak to evenly cook the other side.

After the flip, add butter, fresh rosemary & thyme and the garlic cloves in front of each steak. The herbs will release their essential oils and soak the steak with flavor.

After 2-3 minutes move to lower heat side (take that butter & herbs with it and put the steaks on top of them!) and cook to preferred level of doneness (5-10 min). Use an instant-read thermometer to measure internal temperature: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Once steak is at temp for you, remove from the griddle and let rest for 10 minutes so the juices can redistribute throughout the meat, ensuring a juicy and tender steak.

Slice steaks against the grain and serve!