pan fried rib eye is amazing. letting the steak get near room temperature before throwing it on the skillet is the key to an amazing pan sear.
letting it get near room temperature will also make your carne asada about 3 times better for all you grilling fanatics.
also, if you got a thick cut of meat like a rib eye, do yourself a huge favor and let it sit for at least 5 minutes after its done before slicing into it. use a meat thermometer and poke it into the deepest part you can instead of cutting that shit and looking at the middle, you ruin the steak if you do that shit
letting it get near room temperature will also make your carne asada about 3 times better for all you grilling fanatics.
also, if you got a thick cut of meat like a rib eye, do yourself a huge favor and let it sit for at least 5 minutes after its done before slicing into it. use a meat thermometer and poke it into the deepest part you can instead of cutting that shit and looking at the middle, you ruin the steak if you do that shit