Bone-in-rib-eye or NY strip steaks are the best and the below technique will work well on steak cuts that are maximum 1 1/2 inches thick. This instruction is for Medium-Rare. If you are looking for Well-Done, double all the times suggested below.
Anya Fernald says to put the steak on the cutting board and, invert the cast-iron pan over the steaks, and let rest for 10 minutes. But I don't want to invert a greasy hot cast iron pan on my cutting board so I just let the steaks rest on the cast-iron pan for 8 minutes.