Fried ribeye steak

Ingredients:

• 1 boneless ribeye steak, 4 cm thick.
• Rapeseed oil, for frying

Preparation:

1. Place a 25-30 cm diameter cast iron skillet in the oven and preheat the oven to 260°C. Bring the steak to room temperature.
2. Once the oven is preheated, remove the skillet and place it on the stovetop over high heat for 5 minutes. Lightly brush the steak with oil and sprinkle both sides with a generous pinch of salt. Season with freshly ground black pepper.
3. Immediately place the steak in the center of a hot, dry skillet. Cook for 30 seconds without moving the meat. Flip with tongs and cook for another 30 seconds, then return the skillet directly to the oven for 2 minutes. Flip the steak and cook for another 2 minutes. This cooking time is for medium-rare steak. If you prefer medium, add another minute on each side.
4. Remove the steak from the pan, cover tightly with foil, and let rest for 2 minutes. Serve whole or cut into thin slices and fan out onto a plate.