- 2 ribeye steaks (bison or beef)
- kosher salt
medium cast iron skillet on medium-high heat until just smoking. Add a drizzle of oil, and then a fat pat of butter, and slap the steaks down to cook.
Once they've browned a bit (after maybe 4 minutes?), flip 'em over. Continue flipping every 3-4 minutes until done. You may need to adjust the heat downward as you go if you're cooking to medium or beyond.
Remember: You can always put an under-cooked steak back on the heat. Pretty tough to un-cook a steak.