[Evans, Marv]

I've gotten lazy in the last few years, so I've gone to cooking my steaks (mostly) in a cast iron pan. The only other method I like is on the grill, but that is actually very seldom. We only eat ribeye, and that's not very frequently. I must say I've gotten pretty good at it and developed a decent feel for when to flip and how long to cook to medium rare. The most important thing is a temperature around 450+ degrees and cooking the steak on one half of the pan, so you can flip it to the other side that's still really hot.