What kind of style steak is this

I see lots of post on stove top, wondering what’s the way most steak enthusiasts do a rib eye

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Two steaks I cooked with my girlfriend, both with different thicknesses. One is the best steak I’ve ever made.. the other is a congratulations. I think it may be because I put the oil on the pan before it heated up.. Any tips for getting thinner steaks with better color on the inside/better sear on the outside?

Excuse the mess they still tasted amazing

Hey everyone! I’m heading to a cottage this weekend for a friend’s birthday, and the group has decided on steaks for dinner. I’ve made steaks for them in the past, and they were a hit—even though I overcooked them last time due to a thermometer mishap. Despite that, they’ve requested my steaks again (yay!).

Here’s the challenge: last time, I cooked 5 ribeyes, each 1.5" thick. This time, it's going to be about double the number of steaks.

Last time, I used a reverse sear, then finished them with a quick sear on the grill. It worked out fairly well (thermometer issues aside). Should I stick with that method, or is there a better way to tackle this larger batch? Would going straight to the grill be smarter?

Equipment I have available:

• 12" Carbon Steel Pan
• Two 10.5" Cast Iron Pans
• 12" x 14" Cast Iron Griddle
• Glass Top Stove/Oven
• BBQ

And before anyone suggests it:

• Yes, I know a roast would be easier
• 10 large steaks are already a fewer quantity for larger steaks

But here we are! Any advice or tips for handling this many steaks would be greatly appreciated.

I made that yesrday ,any advice ?

I salted it and put it in the fridge on a wire rack. I’m planning on reverse searing it. I’m kind of a newbie.

Just a simple pan sear and butter base to a medium temp. I’m pretty proud of it

Sear could have been better but happy with the end result. We got a giant ass top sirloin from Aldi, trimmed it up, fork-tenderized it, marinated it all day in hosin sauce, soy sauce, garlic paste, chili crisp oil, and chives. After 6 or so hours we cut it into four big steaks and seared them on a hot as shit pan for 45 seconds per side (should have done a full minute but oh well, then baked in convection oven setting on 350 for 10 minutes.

Im not huge on full-on rare, this is my “happy medium” .