The rib eye is the fattiest of the high-end steaks, which means it has the boldest ... they need a good 45 minutes to an hour to come to room temperature, and absorb the salt you seasoned them ...

Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering.