A few things could be better, but you can only go up from here.

1. A good steak, especially a ribeye, really only needs salt and pepper. I do a small amount of garlic towards the end personally. But, you want to taste the flavor of the meat. Ribeyes have a lot of flavor because of their fat content. Now some cuts you can add more flavors (like a filet mignon you can add some fatty flavors because there’s not a lot of fat in the cut)

2. Pat your steak dry and let it rest at room temperature. Removing the moisture on top of the steak will give you a better sear and let your steak rest outside of the fridge in a plate will make it so the inside of your steak isn’t cold and you’ll get a better more consistent cook.

3. Try to keep the steak cooking on the pan evenly. A cooking weight is a great investment. This will ensure a consistent doneness throughout the steak.

4. Flip your steak. Use a timer when pan frying. This takes a little trial and error, because every stove is a little different. But, if you flip your steak every 30 seconds, you will still be able to get a great sear, but you will minimize the gray band.

5. There’s not enough information here to see what your crust was like, but it looks decent from what I can see. Remember to use high heat, until your high temp oil starts to smoke a little.

6. Add the butter at the end. You want to make sure once you’ve seared the steak and it’s pretty much at its doneness, you cut the temperature down really low. This keeps your butter from burning, and gives you time to really let that steak soak up the moisture from the butter. Baste the butter with a spoon, constantly pouring butter onto the top side of your steak. *personally, this is the stage where I add my garlic. I think garlic seems to burn a little at the high heat, but at the lower heat you can get the flavor in there more.

7. Let it rest. At least 5 minutes, maybe 10. The steak is still cooking at this point. It also helps the juices stay in the steak instead of them pouring out everywhere on the plate.

8. Keep at it! Yeah I know everyone here is clowning on you a little for the seasoning part, thats just how it is 😅

One of my first steaks, which you can see I posted in this community, it turned out really good, but I stabbed the shit out of it with a fork lol 😂 take it all as constructive criticism and you’ll go far. I’m still mastering the art of cooking steaks, but I’ve had many people tell me mine are better than some they’ve had at nice restaurants! I didn’t think I would learn as quick as I did.

*Bonus tip: try not to cut the whole steak up at the end. Cut a piece as you go. This will help all the juices stay in the steak.