Steak lovers often face a dilemma when it comes to choosing between rib-eye and sirloin steaks. These two cuts are some of the most popular choices in many steakhouses and restaurants around the world ...

Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering.

The rib eye is the fattiest of the high-end steaks, which means it has the boldest flavor. It also means that it needs to be handled differently than a porterhouse, T-bone, strip, or filet.