UPDATE 5/30/13: I've since learned you don't need to salt this cut of meat because it has such great marbling. Meaning, that all the fat keeps the meat moist and flavorful as it is cooking and it is a tender cut of meat already. However, I do still salt the meat and follow the process outlined below.
For the Garlic-Butter Zip Sauce
3/4 stick butter softened (I just didn't want too much left over)
2 cloves of garlic, pressed
1 handful of parsley leaves, minced
1) Mix all of the ingredients until smooth and blended.
2) Place butter mixture on a sheet of cellophane and roll into a 1 inch roll. Place in the refrigerator to chill.
For the Ribeye
1 inch thick ribeyes
fresh cracked pepper
1) For every inch of steak leave the steak out at room temperature salted liberally, both sides, with kosher salt.
2) Pre heat frying pan on a medium heat. Rinse and thoroughly pat dry the steaks with paper towels which is important to get a good sear. Sprinkle one side of steaks with cracked pepper and granulated garlic.
3) Place the steak spiced side down in the pan. Sprinkle other side with more pepper and garlic. Sear side one for 5 minutes. Flip steaks and sear the second side for another 5 minutes.
5) Remove from pan and place on a cutting board, top with a tablespoon sized pat of garlic butter, cover with tin foil and let rest for a few minutes. Note: Goes great with Steakhouse Baked Potato