Let steaks come to room temperature, set on counter about 20-30 minutes before cooking.

Pat ribeye steaks dry with paper towel, making sure there is no packaging liquid or water on steaks at all.

Rub steaks with softened butter.

Generously season steaks with salt, pepper, and cayenne or aleppo pepper.

Heat cast iron or heavy pan on stove with fan running on high until scorching hot.

Lay steaks into pan and cook, 3 3/2 minutes on one side.

Flip steak, cook 3 1/2-4 minutes more.

Gauge steak temperature and cook to 135 degrees for medium rare.

When steak is cooked to your preference, remove from pan and place on plate or cutting board and let rest 10 minutes before slicing.

Serve with a pat of compound butter on top and enjoy!