This is exactly the way to cook ribeyes. About the only things the author failed to mention is to use a cast iron pan (not enameled cast iron), Lodge and Wagner are great cast iron pans. Don't use a stainless steel pan as it will permanently discolor, and don't even think of using a Teflon/non-stick pan at this temperature. I sprinkle the pan with sea salt; the salt with crackle when the pan is ripping hot. Pepper will be incinerated at this high temp (and burned pepper is bitter-tasting), so I would pepper only once after the meat is flipped. And make sure you have your kitchen exhaust fan on because it'll create lots of smoke.