Cuts like the RibEye and the NY Strip, as well as the porterhouse and the T-Bone are actually best when cooked best on a cast Iron skillet... reason is... these cuts have some bone and some fat and as the fat melts it stays in the skillet and adds flavor to the beef..
There are a few ways to go about it.
My favorite recipe is to heat a cast iron skillet in the oven to 450-500 degrees. Meanwhile, season your steak with salt and pepper, I also recommend sprinkling oil on the steak.. but make sure you use an oil with a high smoke point such as avocado oil (500+ degrees) or your kitchen will be completely smoked up.
Once the skillet is HOT, place it on the stove top on high. Sear the steak 1 minute on each side and put it back on the HOT oven for another 2 minutes. If your steak is thick (> 1 inch), flip it over and let it cook for another 2 minutes.
This recipe will give you a BEAUTIFUL steak with an amazing crunchy crust. Just like at your favorite steakhouse.
An alternative would be to do away with the oven and use only the Cast Iron skillet using the 4-3-2 technique.
This will work for RibEye, NY Strip, T-Bone, Porterhouse, etc...