Place 10 – 12” cast iron skillet in oven and preheat oven to 500 degrees. Set the steak out to bring it to room temperature.
1 boneless rib eye steak, 1 ½ inch thick
When oven reaches temperature, remove the pan and place it on range over high heat.
Coat steak lightly with:
canola oil
kosher salt
ground black pepper
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes.
This time is for medium rare steaks. Add a minute to both oven turns for medium
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.