Aight... I'm jumping in. We do steak on the weekend a lot anyway so here is last nights meal. We were planning fillets and the CFO came home with 2 beautiful bone-in ribeyes-- who was I to complain!
I think the best steak preparation is simple. So I season well with Kosher salt and let sit on the counter while the egg is firing up. I do not add pepper in advance as pepper can burn, but I add plenty when it hits my plate. Once it has reached 500+ and the cast iron grate is smoking hot the steaks go on. I worked with a 2 minute timer for these and they were cooked 4 minutes per side with a quarter turn in the middle. A side salad and some grilled asparagus-- that's as good as it gets to me.
They were a little on the small side, but I made it work.
edit-- almost forgot... we had an unexpected guest show up for dinner!