Source of idea from time-stamp 1:50:  YouTube

2023-04-23:  I got a one-inch thick ribeye from the butcher; the saleswoman at the counter was kind enough to request when she heard that I thought the others were too thick; the on-duty butcher was glad to oblige.   At home I patted it dry, dry-brined it (just salt and pepper) ten hours before cooking and put it in into the fridge on a wire rack.  An hour before cooking I put the rack on the countertop so the steak could come up to room temperature.

I intended to cook it at 250°F for four minutes per side, which was not hot enough according to my thermometer since rare is 120°F.  I ended up doing that sequence twice for a total of sixteen minutes.  In a small frying pan I added olive oil, heated it quite a bit (medium high?), and added a head of garlic cut in halves to flavor the oil.  Seared the steak.  Turned out well.

For next time:  I must remember to ask the butcher myself to make the 1" cut since they probably won't have one that skinny in the butcher case.  Next time I'll try 250°F for eight minutes on the first side and seven on the second.  I'll also use a larger frying pan and less oil--say, enough to cover a fourth of the pan--and a bit higher heat for searing.