Heat olive oil in cast iron skillet over medium-high heat until shimmering.
Add both steaks to the skillet and allow to sear for 5 minutes. Turn over and sear on the other side for 5 minutes. Turn one more time on each side, 3 minutes per side.
Remove from skillet and wrap in foil, allow to rest in foil for 5 minutes before serving.
Notes
Chef Antoine’s cast iron ribeye steak is marinated first using his ribeye marinade here, which is linked above in the ingredients list. Alternatively, you can simply season the steaks with salt and pepper and increase the cook time by five minutes. Marinating the steak first will tenderize the meat and allow for a shorter cook time.
Look for ribeye steaks with nice marbling throughout. Ribeyes can have a lot of fat on them. You can trim off some of the excess, but not too much as the fat helps with the flavor during cooking.
Cook ribeye steak to an internal temperature of 130-135F for medium-rare and 145 for medium to medium-well. Keep in mind that the steak will continue to rise 6-10 degrees in temperature as it rests in the foil.