Sauté:
1. Place 2 (1-inch-thick) bone-in ribeye steaks (about 2 lb total) in shallow dish and add marinade, let stand 1 hour (or overnight), if desired. Remove steaks from marinade (discard marinade) and pat dry. Coat steaks with 2 teaspoons seasoning (wash hands).
2. Preheat large, nonstick sauté pan on medium high 2–3 minutes. Add 3 tablespoons oil, then steaks; sear steaks 2–3 minutes on each side until browned.
3. Reduce heat to medium and cook 6 more minutes, flipping occasionally, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to a cutting board and rest 5–10 minutes; temperature will rise 5–10°F during this time. Serve with barbecue sauce, steak sauce, or basil pesto.

Reverse sear:
1. Place 1 (2-inch-thick) bone-in ribeye steak (about 2 lb) in shallow dish and add marinade, let stand 1 hour (or overnight), if desired.
2. Preheat oven to 225°F. Remove steaks from marinade (discard marinade) and pat dry. Coat steaks with 2 teaspoons seasoning and place on baking sheet (wash hands)
3. Bake 50–55 minutes until internal temperature reaches 120°F.
4. Preheat cast-iron skillet (or heavy sauté pan) on medium high 4 minutes. Place ¼ cup unsalted butter in skillet; add steaks, 3 garlic cloves, and 1 rosemary sprig. Sear 1–2 minutes on each side until browned. Tilt pan to pool butter, spoon butter over steak several times to baste; flip steak and baste other side.
5. Continue flipping and basting until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to a cutting board and rest 5–10 minutes before slicing; temperature will rise 5–10°F during this time.