Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30-45 minutes.

In a small bowl, combine honey, soy sauce, minced garlic, chopped rosemary, and chopped thyme. Mix well to create a marinade.

Place the ribeye steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Preheat your oven to 275°F (135°C). Remove the steaks from the marinade and pat them dry with paper towels. Season both sides generously with salt and pepper.

Place the steaks on a wire rack over a baking sheet and insert into the preheated oven. Cook until the internal temperature reaches 120°F (49°C) for medium-rare, about 45-60 minutes.

While the steaks are cooking, heat olive oil in a small saucepan over medium heat. Add whole black peppercorns and sauté for about 1-2 minutes until fragrant.

Carefully add the beef bone broth to the saucepan. Bring it to a simmer and cook for about 10-15 minutes, reducing the liquid slightly. Strain the sauce to remove the peppercorns and set aside.

Once the steaks reach the desired temperature, remove them from the oven and let them rest for 10 minutes.

In a skillet over high heat, add a little oil and sear the steaks for 1-2 minutes on each side until a golden brown crust forms.

Slice the ribeye steaks against the grain and drizzle the peppercorn and bone broth sauce over the top. Serve immediately, garnished with fresh herbs if desired.