Passage: I had taken the cut of ribeye steak out of the fridge about an hour beforehand to let it get to room temperature . I did n't like to cook steak right from the fridge because it 's too cold , and it does n't let the steak get a nice crust on it . I opened the cupboard and got a large cast iron pan out . While the pan was heating up , I went into the pantry and took out some salt , pepper , and some powdered garlic . I put a generous amount of these spices on each side of the steak . Then I took the piece of steak to the pan and gently placed it on the very hot pan . I watched as I let the meat cook , because I did n't want it to get overcooked . After it seemed about halfway done , I took my tongs and used them to flip the meat over . I let that side cook as well . It seemed to be about medium-rare , so I got my tongs and took the steak from the pan . I let it rest for 20 minutes before serving and eating , so that the juices would n't run out . Question: Where did they put the pan? Option1: On the burner Option2: On the table
On the burner