One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick
Canola or vegetable oil
Freshly ground black pepper
Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Open the package and drain out any juices. Blot the steak dry with paper towels or a rag. Let the steak come to room temperature, if it isn’t already.
Turn on your oven and heat it to broil. Put a cast iron skillet in the oven to heat up with the oven.
Pour a little canola or vegetable oil (about 2 tablespoons) into a small bowl.
Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper.
Brush the oil all over the steak, coating it generously on both sides and on the ends.
Now sprinkle the salt and pepper mix generously on both sides of the steak, patting it into the steak so it sticks.
Turn on a stove burner to high heat.
Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the high heat and use long, sturdy kitchen tongs to place the steak on the hot pan. It should sizzle immediately.
Cook the steak for 30 seconds, then flip it over.
Cook the steak for an additional 30 seconds on the other side. Then, again carefully, put the skillet and steak back in the oven. Cook the steak for 2 minutes. (Don’t forget to turn off the burner) Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare (as seen in the photos). If you prefer your steak closer to medium, add 2 minutes to the oven time.
Take the steak out of the oven. Turn off the oven. Remove the steak from the pan and put it on a large cutting board. Cover it with aluminum foil and let the steak rest for about 5 minutes.
Slice the steak against the grain and fan slices out on each plate. Serve immediately.