So yesterday I got two ribeyes at a Whole Foods Market for around 16 bucks. 10oz, USDA choice, somewhat decent marbling, the whole shebang. I cooked one yesterday and I plan on cooking the other today. My problem though is that when I got the meat on the pan and searing, it started to shrink up and the edges lifted off the pan; creating all sorts of uneven cooking problems.

I don't know if it was because of the pan I was using, I don't have a proper cast iron and the pan I was using isn't entirely flat. I was gonna use a slightly bigger pan but one that was definitely more flat. I also don't know if the temperature on the stove might have played a role, I preheated the stove but I had it all the way up, not sure if I needed it on like a 6/7 out of 10 instead.

Any steak experts have any good ideas?

I just broil mine

Get a meat thermometer you can use in the oven. Preheat the oven to 375, and put a pan on the stove on medium high. Let the steak rest on the counter for a few minutes, pat dry, and lightly coat it in olive oil, salt, and pepper. Sear for two minutes each side, then put the pan in the oven with a slice of butter on the steak. Cook about 5 minutes each side, using the meat thermometer to remove the steak at 120 degrees, or 125 for more medium than rare. Put the steak aside, lightly tented with foil to rest for another few minutes. Eat.

If the steak has a big strip of fat, make cuts along the fat, pointing the knife towards the steak, and it won't curl up. Make sure you sear the fuck out of that fat strip while you sear the rest of the steak.

Slow cooker.

Wtf

Buy some fish instead, steak is trash

not funny dude