This was such a decadent keto meal, and my husband is really the master of making perfect ribeye.
Simply get your large cast iron pan, spend about 10-15 minutes heading it to medium-high heat. Add olive oil to the pan. Put in the ribeye and cook 2 minutes on each side to develop a crust.
Add melted butter, chopped rosemary, and garlic over the steaks. Spoon over each side of the steak and cook until desired doneness.
Place on a plate to rest five minutes before cutting into it. This is absolutely perfect with cauliflower mash and veggies.