Buy a well-marbled 3" ribeye from the fat end of the muscle, have it deboned and filleted "sweetheart" style, sprinkle with salt, black pepper, and garlic powder.
Heat a le creuset cast iron grill pan (with the grill marks) until the smoke detector goes off.
put the steak in the pan just until the contact with the pan is burnt but the inside is still raw.
like so:
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eat.