Modified from this Alton Brown recipe. One of my favorites!
Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Coarse Kosher salt
Fresh-ground black pepper
Directions
Bring the steak to room temperature.
Place a cast iron skillet large enough to hold the steak in the cold oven and then heat the oven to 500°F.
Coat the steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
When the oven reaches temperature, remove the pan and place it on the range over high heat. (Keep the oven on.)
Put the steak in the middle of the hot, dry pan. Cook it for 30 seconds.
Turn the steak with tongs and cook on high heat for another 30 seconds, then put the pan with the steak back into the oven for 2 minutes.
Flip the steak with tongs and cook for another 2 minutes.
Remove the steak from the pan, cover it loosely with foil, and let it rest for 2 minutes before serving.