Chef David LeFevre cooks a sizzling steak

A closer look at the seasoned steak. LeFevre also adds salt and pepper to the sides.

LeFevre tips the skillet and places the rib-eye in the top half, away from the hot oil, preventing hot oil splatter.

LeFevre tilts hot oil back and forth in the cast-iron skillet.

LeFevre cooks the rib-eye about three minutes on each side. The steak stays in the same spot in the skillet, with the oil being moved around and under it.

LeFevre checks the golden brown color of carmelization on the bottom of the rib-eye as cooking nears completion.

The chef pokes his finger into the center of the cooking rib-eye. He knows that when his finger sinks in and the meat doesn’t spring back, it’s still too rare.

Out of the skillet and onto a resting rack, the rib-eye needs 6 to 8 more minutes to rest, allowing the juices to settle inside. This also give it time for the temperature to rise a little more.

Juicy and well rested, the steak is ready for slicing.

Chef David LeFevre with his finished prime rib-eye.