Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. When cooking a really thick steak, check the chunkiest part with a meat thermometer to make sure it is cooked all the way through. Serve the steak with red wine, roasted vegetables, caramelized onions, balsamic reduction or a dark-ale sauce.
Drain any excess juice from the steaks and pat them dry. Coat the surfaces of the steaks with olive oil and gently rub salt and pepper to taste onto each side of the meat. For best results, use kosher salt and freshly ground black pepper. Set the steaks aside for 30 minutes at room temperature to let them absorb the flavors of the seasonings.
Heat the oven to 500 F while the beef rests. Put a large cast-iron skillet in the oven to heat. When the oven and the meat are both ready, use an oven mitt to remove the skillet. Turn a stove burner on at high heat and set the skillet on it.
Pick up the steaks with tongs and set them in the skillet. Sear them for 2 minutes, then flip them with the tongs and sear them on the other side for another 2 minutes. After searing, both sides of the beef should have a browned crust.
Turn off the burner, stick a meat thermometer into the thickest part of the thickest steak and put the skillet back in the oven. Cook for approximately 4 minutes, then quickly remove the skillet from the oven, flip the steaks and return them to the oven for another 3 minutes.
Check the thermometer. When it reads 140 F or higher, remove the steaks from the oven and put them on a plate.
Cover the plate loosely with aluminum foil for 5 minutes, then check the thermometer again. If it reads 145 F, the steaks are fully cooked. If it does not, return them to the oven for another minute, then remove them again.
Slice the steaks against the muscle grain and serve hot.