[Shaun @ Tru6]

Here is what I do.

Season both sides of the the steak with salt at least an hour before cooking it. I press in freshly ground pepper just before cooking. Cast iron pan on high heat (gas) until it's extremely hot. Oven at 400ºF. Pat steaks so they are DRY. Wet steaks steam. And cool the pan down. Even cast iron. I typically do 1.5-2" ribeyes though have done a few NY strips. 2 minutes on first side. Flip. 1-2 minutes on other. Oven for 4 minutes. Remove from the oven, steak on a plate to rest at least 10 minutes. Can do any number of sauces, quick and easy is butter and shallots and fresh rosemary and thyme. Can splash some Bordeaux in and reduce it if you like.