How to Cook a Really Thick Ribeye Steak

Bring the steak to room temperature. This may sound odd, but this is an important step when cooking any steak. Allowing the steak to sit on the countertop for 5 to 10 minutes will prevent the steak from being shocked when it hits the hot pan. If the steak does become shocked, the fibers of the meat will tighten up and make the steak tough.

Season the steak. A great ribeye steak doesn't have to be complicated. You can choose to use a steak seasoning or simply mix together garlic powder, sea salt and fresh cracked black pepper. A properly seasoned steak allows the flavor of the meat to come through. The seasoning should only be used to accent the flavor of the steak.

Heat a cast-iron skillet over medium-high heat. You'll want the skillet to be hot so that you'll be able to sear the meat quickly.

Sear the outside of the meat. Once the skillet is hot, add 1 to 2 tbsp. of olive oil and quickly sear the outside of the steak. Because the meat is at room temperature and the skillet is hot, this shouldn't take more than 5 to 10 minutes.

Move the skillet to a 350-degree Fahrenheit oven. The oven offers a gentler form of heat. This allows the inside of the steak to cook without having the outside burn.

Bake until the steak reaches the desired doneness. If you want a medium-rare steak, bake the steak for 5 to 10 minutes. A medium-well steak will take 10 to 20 minutes. A well-done steak will take 20 to 30 minutes. The exact times will depend on your oven.