First, coat a medium to a large frying pan with 1-2 tablespoons of olive oil.
Heat the pan over medium-high heat, making sure it's really hot before adding your steak(s).
Meantime, coat both sides of your rib-eye steak with some olive oil (grapeseed oil also works), spreading the oil to coat all surfaces and edges evenly. Then, season the side facing up with steak seasoning mix.
Place the seasoned side of the steak in the pan first, then season the other side. Next, move the steak just when you're ready to flip it over to cook the other side.
If your steak is approximately 1" thick, cook it for 3-4 minutes on the first side; if it is about 2" thick, cook it for about 5 minutes (for medium-rare).
Cook for the same amount of time each time, depending on the thickness of the steak (3-4 minutes for a 1" thick steak, or 5 minutes for a 2" thick steak). When the steak is done, the fat should be rendered, and the internal temperature should be around 135°F (57°C).
Once you've rotated your steak(s), add the butter (along with the garlic and herbs) to the pan and let it melt before spooning it over the cooked side of the steak (basting or 'arroser') while you finish cooking.