Preheat a pan to very high heat.

Generously season the ribeye steak with salt and pepper on both sides. Preferably 5-10 minutes before cooking.

Add ghee to the pan and let it melt and become very hot (14 out of 14 on my stove). If you are using oil, add it instead when the pan is hot.

Sear the ribeye on both fat edges for about 30 seconds.

Sear the ribeye on each side for 2 minutes at full heat.

Reduce the heat (7 out of 14 on my stove) and cook for another 2 minutes on each side.

Remove the ribeye from the pan and place it on a rack.

Let the ribeye rest for 10-15 minutes. It might seem long, but I guarantee it's worth it. The meat should be uncovered – no foil or tea towels over it.

Slice the ribeye into thin pieces and sprinkle with flake salt on top. Optionally season with more freshly ground pepper. Enjoy.