Ribeye steak

Preheat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of oil and allow it to heat up until it shimmers.
Season the Steak: Season the steak generously with salt and pepper. You can also rub the steak with minced garlic or garlic powder for added flavor.
Sear the Steak: Place the ribeye in the hot pan and sear for 4-5 minutes per side, flipping once. For an extra layer of flavor, you can add a couple of tablespoons of butter and a few sprigs of fresh herbs like rosemary and thyme during the last minute of cooking. Tilt the pan to spoon the melted butter over the steak for basting.
Rest the Steak: Transfer the steak to a plate and let it rest for 5-10 minutes before slicing.
Pan-Searing Tip: If you want a more even cook, use a lid on the skillet for the last few minutes to help retain heat and cook the steak through more gently.

3. Broiling Ribeye Steak
Broiling is an excellent way to cook ribeye if you don’t have access to a grill. It’s fast, easy, and can give you that deliciously caramelized crust.

Preheat the Broiler: Set your oven’s broiler to high and preheat for 5 minutes. Place the rack about 6 inches from the heating element.
Season the Steak: Season the ribeye steak with salt, pepper, and any other desired seasonings.
Broil the Steak: Place the steak on a broiler pan or a rack in a baking sheet. Broil for about 4-5 minutes per side for medium-rare, or adjust for your preferred doneness.
Rest the Steak: Let the steak rest for a few minutes before serving.
Broiling Tip: Keep an eye on the steak while broiling, as it cooks quickly. For added flavor, you can baste the steak with butter halfway through cooking.