Place the steak in the skillet. Let it sit on one side for 3 minutes, then flip it to the other side for 3 minutes. Be careful of splattering, as it will be very hot.Also, turn it up on its edge with tongs to sear some of the fat there., Turn the temperature to 500 degrees Fahrenheit (260 degrees Celsius), and place the pan with the steak back in the oven. You'll cook it according to size and your desired doneness.Cook it to 110 degrees Fahrenheit (43 degrees Celsius) for rare or 130 degrees Fahrenheit (54 degrees Celsius) for medium. You can go in between those for other levels of doneness. Use a meat thermometer to check.If you have a 1 1/4-inch steak, you'll cook it 2 to 3 minutes more for rare, 4 to 5 minutes more for medium, and 6 to 7 minutes more for medium well.
 Take the steak out of the oven, and turn off the heat. Take the steak out of the pan, and make a loose foil cover for it. Give the steak about 5 minutes to rest before slicing into it.
Sear the ribeye.
Cook the ribeye through.
Let the steak rest.
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