First, make the marinade by combining all of the marinade ingredients in a large bowl.
Next, place the ribeye steak in the marinade and let it sit for at least 4 hours or overnight.
When you are ready to cook, preheat your oven to 450°F (232°C). Take the steak out of the marinade and pat it dry with paper towels. Season both sides with additional kosher salt and black pepper if desired.
Place the steak on a baking sheet lined with parchment paper and bake until an internal temperature reaches 130°F (54°C) for medium-rare, around 20 minutes. Remove from the oven and set aside to rest before slicing.
Meanwhile, make the au jus by combining 1/4 cup of liquid from the marinated steak with 1/2 cup of beef broth in a small saucepan. Bring to a boil and then reduce heat to low and simmer until reduced by half, about 20 minutes.
Serve the steak sliced with the au jus poured over top, along with sides of your choice, such as mashed potatoes or grilled vegetables.