Begin by removing the rib-eye steak from the refrigerator 1-2 hours before cooking to bring it to room temperature.

Set your oven to broil at 500°F (260°C) and prepare your baking pan with smashed garlic cloves and onion slices.

Generously season both sides of the rib-eye steak with salt, pepper, and optional crumbled bouillon cube.

Place the steak on top of the garlic and onions and broil for 5-7 minutes on one side; then flip and broil for another 5 minutes.

Lower the oven temperature to 400°F (200°C) and roast for an additional 10-12 minutes, checking for an internal temperature of 125°F for medium-rare.

Remove the steak from the oven and tent it loosely with aluminum foil; let it rest for about 10 minutes.

Prepare the herb sauce by mixing melted butter, soy sauce, minced garlic, chopped parsley, black pepper, and red chili flakes.

Carefully slice the rested steak against the grain and drizzle with the garlic herb sauce before serving.