I usually buy a ribeye with a decent thickness (1" to 1.5"). If it's straight from the fridge, I set it out on the counter to warm up alil. Then hit it with some kosher salt & pepper. That's it. Maybe some thyme/Rosemary, but I don't want to murder the flavor of the meat as the fat is what gives the ribeye it's great taste.
From there, I usually pan sear it (cast iron or stainless steel). Just remember to get that pan hot. If I'm using cast iron, I throw it in the oven for a few @ 400. If using my all clad, I heat it on the stove top. Then I drop a lil bit of oil in the pan (oil with a high smoke point). Toss the steak in and Give that nice crust after about 3 to 4 minutes (whenever the steak can be wiggled free from the pan w/O much effort) . From there, just make sure to render the fat on the side of the steak, flip it and cook it through to the desired temp. I like to spoon alil bit of butter over the steak as well. I Usually pull the steak from the heat once the thermometer hits 125 ish or so.
I hear folks are really into sous vide. That's next for me.