Choose ribeye steaks (about 1 to 1.5 inches thick)
Pat steaks dry with paper towels
Season generously with salt and black pepper
Optional: add garlic powder and/or smoked paprika
Preheat cast-iron skillet or grill pan over high heat until very hot
Add a high-smoke-point oil (canola, avocado, or grapeseed)
Place steaks in pan and sear 2 to 4 minutes per side (until deep brown crust forms)
Optional: sear edges briefly
Optional: add 2 to 4 tablespoons butter, plus smashed garlic and thyme/rosemary
Reduce heat to medium-high if browning too fast
Baste with butter for 30 to 60 seconds per side
Check doneness with a thermometer:
Rare: 120 to 125°F (49 to 52°C)
Medium-rare: 130 to 135°F (54 to 57°C)
Medium: 140 to 145°F (60 to 63°C)
Medium-well: 150 to 155°F (66 to 68°C)
Transfer steaks to a plate and rest 5 to 10 minutes
Slice against the grain
Optional finish: flaky salt and a squeeze of lemon or a drizzle of pan butter