1 ribeye steak, about 1 ½ inches thick, at room temperature
Beef tallow or light oil, such as avocado, canola or extra-light olive oil
Salt and freshly ground black pepper
Preheat a cast-iron skillet over medium heat for 5 minutes.
Liberally coat steak with salt and pepper.
Add 1 tablespoon tallow or oil to pan. Heat 1 minute.
Add steak to pan. Cook on one side 4-5 minutes. Flip. Cook on other side until a meat thermometer inserted at thickest point reads 135 degrees (for medium-rare), or to preferred doneness.
Remove steak from pan. Let rest at least 5 and no more than 10 minutes. Serve immediately.