Wholeheartedly agree with everything above, with some tweaks. Cast iron is fantastic and with cold, wet winters it's my go-to solution. Ribbed or flat skillet will both work fine, but ribs leave the sear marks everyone likes to see. Only salt and pepper required, but flavor to your preference. Always dry the meat before it touches hot iron, that gets the sear. The process of searing is called the Maillard Reaction (look it up) and to be effective needs the meat to be dry before it touches the grates. If you want to lightly coat the grate use a high temperature oil like Grapeseed oil. Olive oil is great for salads and quick cooks but it flashes in flame and will put an off flavor on some meats when cooked at high temps. Experiment without any oil so you know how it works.
My latest favorite cooking process is sous vide - takes the meat from frozen to perfectly cooked without losing any moisture and requires no monitoring, just some easy planning. Then pat it dry before searing - see above - this is a critical step for a great sear and flavor.
On evenings where weather allows I cook outside, usually just the sear but occasionally I will cook cowboy - steak right on the coals. When friends come over I've take the SV steak out, prepped and let rest while I get a chimney of coals going and put the cast iron grate I bought for the weber right on top of the chimney. It heats the grate hot and meat sears rapidly - plus it looks cool for the guests. These techniques will work for any steak, ribeye is always a favorite. Sometimes a bone in NY Strip, or a filet, but any steak will cook like this just fine. Enjoy experimenting!
By the way, get a cast iron chainmail scrubber for cleaning your skillet - never use soap. After the skillet cools, use a paper towel to wipe out the debris then water and the scrubber will leave it perfectly seasoned, dry and it's ready to use the next time.
Oh, some might ask, where's this guy get off saying these things? <pause for effect>
Well, I am a KCBS Master Certified BBQ Judge and an SCA Certified Steak Judge. And push about 265#, so I've cooked and eaten my fair share of meat. Wife and I have steak dinner at home every Sunday night since 2008. With the cold and damp winter weather we do the above sous vide to ready at 5pm then sear in a Lodge ribbed cast iron on the gas cooktop - best steak ever, every week. I just became a pilot last year, but I've been cooking steaks for 40 years and never order steak in a restaurant.
