Some pans work better than others.  Ideally, you'd like to use a heavy pan like a cast-iron pan.  These pans can reach really high temperatures that help sear the edge of the meat and keep in the flavors.  They also help to produce that slightly crusted char that provides a sweet flavor.  Many prefer a cast-iron pan because it can be used to sear the meat before transferring it into the oven.  A griddle pan could work as a substitute for a flat pan. Select a smaller pan if possible.  If you choose a larger pan you may be tempted to cook more than one steak at a time, and potentially miss the mark on the doneness. The reason you preheat is that the steak tastes better when the edges get seared quicker.  A preheated pan allows the ribeye to brown evenly, eliminating the water and creating a sweet caramelization.   Aside from that, a hot pan eliminates the need to flip the meat multiple times during cooking. If you have to flip the ribeye multiple times, don't worry too much.  Some tests have shown the meat to be cooked more evenly and quickly when flipped multiple times. Choose something neutral like groundnut oil, which has a mild flavor and doesn't burn at high temperatures.  Some other oils with high with smoke points are peanut oil, rice oil, and corn oil.  If the oil is not hot, it could transfer an oily or greasy flavor to the meat.   Use about a quarter cup (60ml) in a traditional 12-inch pan.  Do not use butter as your medium, because it smokes too quickly at high temperatures. Do not mix butter with the oil.  It will not stop the milk proteins in the butter from burning.  To know when the oil is ready, wiggle the pan around and there should be a nice, free-flowing movement to the oil.
اختاري المقلاة الصحيحة. سخّني المقلاة مسبقًا. سخّني القليل من الزيت.