• Liberally season steaks with salt and pepper on both sides. Place on wire rack over baking sheet and let stand at room temperature at least 30 minutes, but preferably a couple of hours. If letting stand more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
• Preheat oven to 250° Fahrenheit. Place baking sheet with steaks in oven and insert an internal meat thermometer with probe.
• For medium-rare steaks, cook until internal temperature reaches 120° Fahrenheit, approximately 35-40 minutes. Larger or thicker steaks will take longer to reach temperature, so I highly recommend using an internal meat thermometer with probe here. See cooking chart for alternative temperatures.
• Remove from oven when internal temperature reaches 120° Fahrenheit.

Finishing on stovetop

• Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest.
• Pat steaks dry and place in hot skillet. Cook 45 seconds, then flip. Place a pat of butter (approximately 1 tablespoon per steak) on top of ribeye. Cook another 45 seconds, then flip a couple of times until steaks are a rich brown color, approximately 20-40 seconds total. Press the sides of the ribeyes up against the sides of the cast-iron skillet briefly until no longer red or pink.

Finishing in oven (no stove)

• Remove steaks from oven. Pat dry. Increase oven temperature to 500–525°F (or switch to broil on high). Add 1–2 tbsp butter per steak on top.
• Return steaks to oven. Cook 2–4 minutes, flip once halfway through, until browned. Let steaks rest about 5 minutes on cutting board before slicing/serving
• Final temp should land around 130–135°F medium-rare.