It's no secret Texans love their steak. Especially a bone in Ribeye cooked to perfection, a bit charred on the outside cooked to a perfect medium rare on the inside. The best way to cook almost any piece of meat is to sear it on the stove/grill, to caramelize the outside which is known as Maillard reaction, and finish in the oven. This cooks the meat at a more precise temperate guaranteeing that you will get even cooking and perfect doneness every time. Oh, a little butter melted on top doesn't hurt either.
Extra tips:
1. Make sure meat is dry, if it is wet this will prevent the outside crust
2. Season VERY well (I like just salt and pepper)
3. Make sure your pan is very hot
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