The advantages that monovision provides over multifocals include uninterrupted visual acuity in each eye and less chair time than bifocal and multifocal contact lens fittings. Monovision may be especially helpful for fitting hyperopic patients, astigmats, or younger presbyopes.
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes.Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt.Grind on black pepper. Immediately place the steak in the middle of the hot, dry skillet.Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.lip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.). Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
3. Grill the steak. Now that the grill pan is really hot, place the Rib eye onto it. If you are using a regular frying pan, pour a little oil on it (not too much!) before you add the steak. Then cook the meat until the bottom is brown and crispy.Check to see if it's ready to flip by turning one end up -- if a crust has built, it's time.emove and rest. When ready, remove the Rib eye from the pan with your tongs and place it immediately onto a rack. A tray will do, with a spoon inverted to act as a rack, if you don't have one. This will stop the meat from steaming (which cooks it further) and will keep it at your desired level of doneness.