Remove the ribeye from its packaging and pat both sides dry with paper towels to remove any excess moisture. Sprinkle both sides of each steak with sea salt, black pepper, and garlic powder. If you have the time, keep the steaks on a plate or baking sheet in the refrigerator for at least 15 minutes to chill them and allow the salt to penetrate deeper into the meat to tenderize it.

When you’re ready to broil the steaks, turn the High Broil setting of your oven on. Allow the oven to heat up for 5 to 10 minutes. You want the top oven element to be very hot in order to ensure the steaks get a nice sear on the outside. Move a wire rack to the shelf that is second or third from the top. Don’t use the top shelf, because fat can splatter and hit the heating element, which can cause an oven fire.

Remove the steaks from the refrigerator and place them on a large baking sheet or a broiler pan if they aren’t already.

Place steaks on the oven rack that’s close to the top of the oven broiler. For thick steaks that are around 2 inches thick, broil 5-7 minutes per side for medium rare. Bone-in ribeye steaks may require slightly longer, about 6-8 minutes per side for medium-rare. Broil 7 to 8 minutes per side for medium doneness, and 8 to 10 minutes per side for well-done.

If you’re going for well-done, move the steaks lower in the oven so that the outside of the steak doesn’t burn.

For thin steaks that are 1 to 1.5 inches thick, broil for 4 to 5 minutes per side for medium rare, and 5 to 7 minutes per side for medium doneness.

To ensure you get the perfect level of doneness, insert a digital thermometer into the thickest part of the steak to check the internal temperature.

Transfer the steaks to a cutting board or to individual plates to allow the meat to rest for at least 5-10 minutes before serving.