I combined techniques from a handful of recipes and came up with something that not only worked, but knocked it out of the ball park.
Mind you, I don't believe in eating a good cut of beef cooked anything over med-rare. If you prefer your meat medium well to well done, please eat a chicken. Or a pig. Beef is NOT meant to be eaten that way. (Chili shouldn't have beans in it either, but that's a entirely different topic, now isn't it?)
Having said that . . .
Get you a couple of well marbled rib-eyes or t-bones, about an inch thick. They must be room temperature. Heat a well seasoned cast iron skillet in a 400 degree oven.
Heat a stove burner to high or use a high flame. Rub a little canola or vegetable oil on your steaks and season generously with sea salt and freshly ground black pepper with a little garlic powder. Take the hot skillet out of the oven and place it on hot burner. Throw the steaks on and sear well on both sides.
Immediately place in 400 degree oven for 2 minutes. Turn steaks and put back in oven for another 2 minutes. Take out of oven and let sit for another 3 minutes before serving. Top with herbed butter or horseradish whisked with a little sour cream and lemon . . . or leave naked. Please, no steak sauce.(Pullllleeeeaasse.)
Being the beef eater that he is, my husband was floored with the hugely successful outcome and I earned yet another jewel in my Queen of the Kitchen tiara.
Suggested listening: 'Cow Cow Boogie' recorded by Ella Fitzgerald, Dorothy Dandridge, Ella Mae Morse and the Judds (see link directly above)