Season the ribeye steaks liberally with salt and pepper. Allow to sit at room temperature for 30 minutes.
Heat canola oil in a large cast-iron skillet until lightly smoking.
Place steaks in the skillet and sear over high heat until well browned, about 5 minutes on the first side.
Flip the steaks, sear the second side for approximately 4 minutes.
Lower the heat to medium, then add butter, thyme, garlic, and rosemary to the skillet.
Baste the steaks with the butter mixture for 4 more minutes, until they reach medium-rare.
Remove steaks, let them rest for 10 minutes, then slice against the grain and serve with the remaining herb butter.