[john70t]

The local Bushes has iffy ribeyes for $19/lb. Yikes. Pass. I went with a decent-marbled 'boneless english roast' for $9/lb. Looks about the same actually.
Should make 4 servings when divided. We will see.

(Anything other than top quality gets sliced thin, marinaded, and used for stir fry or burritos for freezing.)

Aldi once had top quality ribeyes for $11/lb and then $15/lb a few years ago. My favorite.

Once went out to dinner to a place that specializes in steak and unfortunately that was $65. Price not advertised on the billboard. WTH. I've made much better at home.

I'm new to the steak game, but getting it room temp seasoned and dry seems to work.
Only use Lawry's seasoning salt or McCormic's Steak(about the same favor with larger peppercorns) does it.
Cast iron pan made as hot as possible.
Depending on the marble smear a layer of lard. I don't like using seed oil and olive oil has a low smoke point.
Don't rush the initial sear to flip. A weak stove heat and pan will drop initial temps fast.
That makes about perfect for medium-rare. Let rest in pan 5-10min. With butter. As noted above.

Additionally, you have the option and stick in a 170deg oven. In 20-60min YMMV it will turn into soft mush. I've gotten different results and haven't tuned this method yet. Some spectacular. Some grey and chewy.