I've bought a rib eye today, and I want to prepare it later

For someone of your cooking skill level, I'd recommend sous vide, or a half assed version of it if necessary. Once you get the temperature right, you couldn't fuck it up if you tried. Then it's just a matter of a quick sear on the outside.

You want a large pan because a small one has the chance of just boiling a steak in its juices. You want a heavy bottomed pan for heat retention so when you slap the steak in the pan it doesn't instantly go cold. You start with a high smoke point oil so it doesn't burn when you sear it, but its perfectly good to finish the steak with butter and actually use it to baste the steak.

The heat level will vary depending on your stove, you need to know your equipment. If you have an electric stove you are going to want to start on high probably. But you really have to gauge it yourself, if it's going too fast just turn it down. Don't take any advice as a rule you can't break. Cooking steak properly is about getting to know your pan/stove/grill/oven etc.

microwave

>>8290724
>sous vide
I dont have equipment like that senpai
9 out of 16 sites I found recommend a grill pan for a rib eye, so I'm gonna see if I can find one in my roommate's cupboard

>>8290744
I get it, but the only equipment you need is a pot and a cooking thermometer. Nigger rig a basic setup.

>>8290717
Only need to cook on medium heat...

I do a mushroom and onions in butter, salt & pepper, as a topping,

Some whiskey works as a good marinade, red wine works well too.

Bacon fat to fry in... not hard to make a decent steak.

>>8290717
Things that will help you nail it every time.
a remote food temp probe will help you immensely.

If you don't have one you need to know the following and adjust for each:
how thick is the cut of meat
what is the exact temp of the grill.
was the meat warmed to room temp before cooking.

If you know the above you should be able to get really close to what you want.

example: flank steak:
1 inch thick flank steak at room temp
600 degree grill
2 minutes each side,
then close grill grates 2 more minutes
take off and let rest for 10 minutes
perfect medium rare.

you'll pick it up as you go but here's my rudimentary advice

>a medium sized pan, that could hold two steaks if need be
>preheat pan for 3 minutes
>use a neutral oil like canola
>you can move onto butter as you get better
>sear for 2 minutes, flip for 2 more
>repeat for about 6-8 minutes total cooking time

it really depends on your steak thickness but if you're just starting out these might be some good tips

as you get more used to it you can usually tell. you can get a thermometer like the other anon suggested but you won't need it once you get a feel for timing and heat

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any steak masters know what cut of steak this is? its in a lot of cartoons and even older people i ask remember having it but seemed to fall on the wayside.

salt early. salt now if you haven't already.

let this inspire you. https://www.youtube.com/watch?v=xGUwDi3k-hY

>>8290821
The Sirloin Steak.

>>8290840
bone in?

>>8290821
arm roast "steak"

>>8290850
ill check it out thanks

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>>8290850
forget pic

>>8290744

You don't have a cooler, pop to boil water, a zipblock bag and any kind of thermometer? That's all you need. Seriously give it a try, it's delicious.

>>8290717

Just put it in a hot pan and cook it you fucking cunt.

>>8290724

sous vide is a meme nigger

>>8291257
Except it's not, you uncultured swine

>>8291257
>herp derp
http://lmgtfy.com/?q=sous+vide