Heat a large skillet with some canola or sunflower oil.
Meanwhile, pat the steak dry using a paper towel. (Wet steak boils and won't colour well).
When the pan is hot and smoky. Only then season your steak on the side that goes into the pan first. Not on both sides like a load of fools recommend. If you season both sides the side on top will get wet because the salt will draw the moisture out of the meat.
Cook on medium-high heat for 1 minute then season the unseasoned raw side and flip. After one minute you will flip it back and continue this flipping every other 30 seconds for another 4-5 minutes. This is so that the steak cooks evenly and has time to rest as it cooks.
When the steak has amazing colour and a nice crust on both sides check the temperature with a meat thermometer by sticking into the thickest part as shown below. As soon as the internal temperature hits 45 degrees Celcius or 113 degrees Fahrenheit, add a knob of butter and let it brown while coating the steak with it. When the steak hits an internal temperature of 48 degrees Celcius or 118 degrees Fahrenheit remove it from the pan and reserve the pan juices too.
Let the steak rest for about 10 minutes. The internal temperature will rise by about 7 degrees Celcius to 55 degrees Celcius. Or by 44 degrees Fahrenheit to 131 degrees Fahrenheit. This is the perfect internal temperature to cook a ribeye or any other steak.
Slice the steak and pour over the pan juices. Season with some more salt and freshly cracked black pepper.
Leftovers can be store in the fridge for up to 3 days and used in steak salads
Can be frozen for longer storage
For best results choose grain-fed beef with good fat marbling as well as a nice thick piece of meat
Follow my instructions and use a meat thermometer. You will always have the perfect steak
See post for serving suggestions and tips for success.