I do mine a bit differently than Gordon Ramsay. But this video will get a good steak cooked for you.
I know what you're thinking....in a frying pan? Yes! In a pan. I normally grill (Charcoal)...but sometimes weather calls for something else.
You can make a fanTASTIC steak in a pan.
Cast iron skillet (preferable).
Meat (Man up and do the ribeye)
Salt and pepper
I take the steaks out of the fridge 45 minutes ahead of time. I pat them dry with a paper towel (Very important they're dry.) Then cover liberally with salt and pepper (Yes....ahead of time, that's where the sear will come from.)
When you're ready, turn the heat on medium high to high (you want the pan HOT!).
Dry the steaks again with a paper towel...they have to by as dry as possible when you put them in the pan. And the salt you had on them has brought a lot of moisture to the surface. So get them dry...don't worry about the salt and pepper coming off. You should have put enough on earlier so that you won't lose it all.
When the pan is HOT HOT HOT, lightly coat the bottom with canola oil. We use canola because it has a higher heat temperature than olive oil.
Remember, the steaks MUST be as dry as possible, because you're putting them in a very hot pan with oil in it. This is where kitchen fires can start.
It's a good idea to have some baking powder lying around to toss on it in case a fire does break out.
Use thongs to put the steaks in the pan away from you....they will steam and sizzle like crazy, and the smoke will pour out of the kitchen. Those windows should be open...and your smoke alarm may go off.
Let it cook on that high heat for about 2 minutes. Don't flip it over, don't check it, don't touch it. Let it cook. It's okay.
Then flip it over and sear the other side.
Cook it about 2 minutes, and then you can continue to flip and cook until it's rare. That's 120 degrees (get a meat thermometer. It's a life saver if you can't do it with your fingers.)
Turn the heat down (medium or so) and put in a bunch of butter. Let it get all bubbly, toss in some Thyme, and then baste the steak with the butter thyme over and over until it looks fantastic.
The goal is to take the steak out when it's medium rare (130 or above) and let it sit for 10 minutes.
Then cut it up and eat it like it's the last steak in the world.
If you prefer your steaks medium, let it sit in a bit longer before you add the butter.
If you prefer your steaks well done, give up. I have no idea how to cook a well done steak. And I can't think of reason to do it.