I understand that overwhelm because I ruined three ribeyes before finding a rhythm that actually works. What finally clicked for me was patting the steak completely dry with paper towels, salting it generously, and letting it sit uncovered in the fridge for at least four hours, which dries the surface enough for a proper crust without steaming. I use a cast iron pan preheated until it smokes lightly, add a high smoke point oil like avocado, and then I place the steak away from me and do not touch it for three to four minutes per side for a one inch thick cut, flipping only once. The game changer was using a probe thermometer and pulling it at 120°F for medium rare, because it carries over to about 130°F during the ten minute rest on a cutting board. I have also learned that commercial food cooking equipment often uses infrared thermometers to check surface temperatures, and that same principle helped me realise my home stovetop runs hotter than I thought, so I start lower and adjust. The biggest beginner mistake I made was cutting into it right away to check doneness, which lets all the juices run out, so now I just trust the thermometer and the rest.