Just embrace it. This recipe will give you a medium-rare ribeye, which, in our opinion, is the best way to eat it. But if you prefer your steak at a different temperature, cook it a bit longer and ...

Boneless steaks cook faster, and it's easier to develop a good crust all over. Either way, go for a ribeye at least an inch thick, so it can get a good sear but still remains pink within.