To boost the flavor of pan-seared ribeye steak while achieving an umami char on the outside and tenderness on the inside, baste it in butter for the last five minutes of cooking.

Besides adding tastiness, the butter will help the meat change its color during the cooking process and create the glorious Maillard reaction, which will yield a caramelized crust.

Once you've reached the last few minutes of cooking, reduce the heat, spoon melted butter and herbs over the steak, cook it for two minutes, flip the steak, and baste for two more.