Pan Roasted Rib Eye for 2

Ok, don't let the name of this scare you away. This is SO simple and very, very elegant. Seriously super simple, even though the directions look long. The thing to focus on here is the technique. It is known as Pan Roasting. This is also similar to how I cook my chicken breasts. (It's also how restaurants do it!) If you have questions about which pan to use, send me a comment and I will point you in the right direction.

You Will Need:
1 Two Inch Thick Rib Eye Steak. Get a good quality steak. Any cheap beef will be tough...try Texas Meats!
3 Tablespoons of Butter
Salt and Pepper
Extra Virgin Olive Oil

Here's What You Do:
Pre-Heat oven to 425.
Allow steak to come up to room temperature.
Season steak well with salt and pepper on both sides. The more seasoning, the better crust you will get on the outside of the meat. Crust=Yummy.
In a Heavy Bottom Skillet (This will not work with a regular saute pan. If you have a cast-iron skillet, that is the way to go. It needs to be something that is heavy enough to retain heat well.Also, it has to be able to go in the oven, so NO plastic handles.) Ok, in the pan add enough olive oil to coat the bottom of the pan, about 2 turns around the pan.
Get this pan smokin hot. Like really to the point where the olive oil begins to give off a slight smoke.
Add your steak one side down and DO NOT TOUCH IT.
If your pan was hot enough, your steak will probably stick at first. That's ok, its supposed to.
After 5-6 minutes, your steak should be free enough from the pan to turn over. If you need to help it along, fine but if you have to pry it off the pan, then give it another minute.
Turn the steak and give it 4-5 minutes on that side.
Next add the butter to the skillet and pop it straight into the oven, in the same pan.
Leave in the 425 oven for 8-10 minutes depending on how done you want it. We like ours medium-rare, so we would only have it in the oven for about 8 minutes. If you want medium, go about 10 minutes. I do not suggest anything over medium because, well...it's just not very good, but that's up to you.
Take it out of the oven, remove from pan and place on a cutting board.
Lightly cover with foil and let rest at least 10 minutes.
To serve, slice the steak in 1/2 lengthwise. Each of the 2 pieces of steak should have one side with the outer crust and the other side being the inside of the steak.
Drizzle with some of the brown butter and pan juices left in the skillet and enjoy!