Master Recipe 
The French have an expression: “Il n’y a pas trente-six solutions,” or, “There are not thirty-six solutions,” by which they mean there’s only one true and effective answer to any question. That’s surely not the case when asking the best way to cook a beef rib steak. Disagreement on every step of the cooking is rampant. Most butchers and chefs insist that the meat be cooked at room temperature (meaning not straight from a very cold refrigerator), but agreement stops there. Some prefer roasting or broiling; some season well in advance; some turn the steak every few minutes; some insist on extremely high heat, others turn to moderate. After many, many tests of recommendations from many, many butchers, this is my preferred method. Simple, easy, and a sure way for your searing confidence to soar.
4 SERVINGS
EQUIPMENT: A large seasoned cast-iron skillet; an instant-read thermometer (optional).
1 bone-in beef rib-eye steak, about 2 pounds (1 kg) and 1-1/2 inches (3 cm) thick
Fine sea salt
Coarse, freshly ground black pepper
Lemon wedges, Mint Chimichurri, and/or compound butter such as Lemon, Mustard, Garlic, and Chile; Parsley and Garlic; or Caper, Cornichon, Mustard, and Parsley, for serving
1. Remove the meat from the refrigerator at least 4 hours before cooking. This will help prevent the meat from steaming as it sears, and help it cook more evenly.
2. When you are ready to cook the beef, dry the meat well to maximize the browning effect. Preheat the skillet over high heat for 2 minutes. Season the meat well on both sides with salt and pepper. Reduce the heat to medium, then add the meat and sear for at least 8 minutes. (Resist the temptation to turn the meat too early since the meat will stick until the Maillard reaction kicks in, caramelizing the sugars and proteins on the surface of the meat, resulting in more intense flavors and an attractive crust.) Turn the meat and cook for 8 minutes more for rare meat, or cook to the desired doneness. Use an instant-read thermometer to test for temperatures ranging from 125°F (52°C) for rare to 155°F (68°C) for well-done.
3. Remove the steak from the pan and season both sides once again with salt and pepper. To keep the meat from sitting in any juices that are released as it rests, arrange the meat against an inverted shallow bowl on a cutting board and tent very loosely with foil to prevent the surface from cooling off too quickly. As the muscle fibers relax, they reabsorb the juices expelled during the cooking process, resulting in a much juicier and more flavorful steak. The angle of the steak helps to retain the juices while protecting the seared crust from becoming soggy. Let the meat rest for 10 minutes.
4. To serve, carefully cut away the bone. Carve the steak into thick slices. Pour any reserved juices over the meat. Serve with lemon wedges, chimichurri, and/or a selection of compound butters.
WINE MATCH: If the budget allows, go for a sturdy red Châteauneuf-du-Pape here; a new favorite comes from the sandy-soil vineyards of Château de Vaudieu, black raspberry and cherry rich.