I have something I want to come clean about. I haven’t thrown a steak on the grill since I learned about the cast iron skillet. I’ve been turning the gas as high as it’ll go on the stove and putting just about a tablespoon of avacado oil in the pan then I cook a 1 to 1.5 inch ribeye about 5 minutes per side. To prepare them before cooking, I let them sit for a while on the counter after coating them with a little salt and garlic powder and a whole bunch of black pepper. Everything works best when I just leave them alone in the skillet until the time is up on each side.