Let the ribeye steak sit at room temperature for 30 minutes before cooking.

Season both sides generously with sea salt and black pepper.

Heat a cast-iron skillet over medium-high heat until smoking hot; add 1 tablespoon of oil.

Sear the ribeye for about 4-5 minutes on each side until a brown crust forms.

In the last minute, lower the heat and add butter, garlic, Worcestershire sauce, parsley, chives, and lemon juice to the pan; baste the steak with this mixture.

Remove from heat and let rest for five minutes before slicing against the grain and drizzling with remaining cowboy butter sauce.