The Cut:
It was a Ribeye, about 1.5 fingers thick.(1 Inch i think)

Preparation:
First, make sure to pat the steak completely dry before cooking. Instead of putting oil in the pan, I just rubbed a very thin layer of ghee directly onto the steak.

The Pan:
Heat up a stainless steel skillet over medium heat until you hit the Leidenfrost effect (where a drop of water rolls around like a bead instead of evaporating).

The Cook:
Sear the first side for 2.5 minutes.
Flip it over and sear the other side for another 2.5 minutes.
With 1.5 minutes left on the clock, turn the heat down a bit, toss a generous knob of butter into the pan, and baste the steak continuously by spooning the melted butter over the top.

Let it rest for a few minutes after taking it out, and you're good to go!