Steak has been a food that is not common for me to eat since my weight loss surgery. I love steaks, especially ribeye. I had purchased a grass-fed ribeye at Whole Foods, and was excited to cook it. This is my favorite way (well, maybe tied with grilling).
Heat a tablespoon of oil in an iron skillet (this one is from my Mom, and has cooked many a dish in i t).
Bring the ribeye to room temperature, and pat dry with paper towels.
I seasoned it with McCormick Season Salt, and ground pepper on bot sides.
Place in the hot skillet. Cook (without turning for 3-4 minutes) until it has a good sear.
For my sanity, I use a splatter cover. 
Turn, and cook another 3-4 minutes or until medium rare. (Depending on the thickness of your steak it could take less or more time.)
Once done, you MUST rest your steak. I place mine on a cutting board, and cover with aluminum foil to keep in the heat.
After resting for about 10 minutes, I slice against the grain.
It is extremely juicy, and cooked just the way I love it.
I didn’t eat the fat (but the fat is rendered), and made sauteed spinach as my side. It was juicy, full of flavor, and perfect.
I only had about 3 ounces due to I really shouldn’t have red meat (harder to process with my sleeve). So I have enough for 4 meals with this one steak. Perfect.
Enjoy!
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