1. You can begin by preheating your oven to 500 degrees Fahrenheit. Then you can use some paper towels to wipe the steaks dry – keeping their surface dry will aid in the formation of a healthy crust.
2. After that, thoroughly season them on both sides with kosher salt and black pepper – you may like to season the fatty corners as well.
3. Then you should have a well-seasoned cast-iron skillet that should be heated over high heat until it is smoking hot (there’s no need to add any oil if the skillet is well-seasoned).
4. Now you can toss the steaks into the skillet. Then cook for 2 minutes on each side, then an additional 30 seconds on the edges. If the skillet becomes too hot, reduce the heat to medium-high, but in general, you should let it be super-hot.
5. After that, transfer the hot skillet to the preheated oven with care, using oven mitts. You can allow 3 minutes for medium-rare steaks and 5 minutes for medium-done steaks to rest in the pan – which is, by the way, the level of doneness recommended by the USDA.
6. To keep the steaks warm, place them on a warm dish and cover them loosely with foil. Allow for 5 minutes of resting time before serving with butter on top.

Watch this video recipe to learn more about cooking a boneless ribeye steak.