Remove the rib-eye steak from the refrigerator and let it rest at room temperature for 1 to 2 hours before cooking.

Pat the steak dry with paper towels.

Set your oven to broil mode at 500ºF (260ºC).

Position the oven rack at least 4-6 inches from the broiler element.

Generously season both sides of the steak with salt and pepper.

Crumble the bouillon cube over the steak if using.

In a baking pan, place smashed garlic cloves and onion slices.

Lay the seasoned rib-eye steak on top, letting the flavors meld.

Broil the steak for about 5 to 7 minutes on one side.

Carefully flip the steak and broil for an additional 5 minutes.

Lower the oven temperature to 400ºF (200ºC) and continue cooking for 10 to 12 minutes.

Check internal temperature aiming for 125ºF for medium-rare.

Remove the steak from the oven and tent with aluminum foil.

Let it rest for 10 minutes.

Mix together melted butter, soy sauce, hot sauce, minced garlic, chopped parsley, one teaspoon of pepper, and red chili flakes.

Slice the steak against the grain for maximum tenderness.

Drizzle the prepared herb sauce generously over the sliced steak and serve.