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.
2. Season the ribeye steaks for the broiler. Let the steaks come up to near room temperature before you season them. Since we are using expensive, tender meat, I recommend you season them simply with a little salt and pepper. Use a good salt, like kosher or sea salt.ove an oven rack to the second position from the top to allow the broiler room to spread its heat. Lay your ribeye steaks out on the broiling pan so they get direct and even heat. Once it has heated up for 5â7 minutes, put the steaks under the broiler. 4. Flip the ribeye steaks over and broil the other side.