Education and training. Entry-level positions in photojournalism or in industrial or scientific photography generally require a college degree in photography or in a field related to the industry in which the photographer seeks employment. Entry-level freelance or portrait photographers need technical proficiency.
Preheat the oven to 375 degrees F. Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes.reheat the oven to 375 degrees F. Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes.
Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat. The key to not overcooking a thick ribeye is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling ribeye with the lid down to the desired doneness.crape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat. The key to not overcooking a thick ribeye is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.