I took the other rib eye out of the refrigerator about 90 minutes before cooking to allow it to come to room temp. I decided the right thing to do was to not do anything to the steak but salt and pepper it. I got out my heavy cast iron skillet and heated it over medium high heat. The oven went on to 425F using the aero broil setting. The rack was set 1/3 way from the top. I generously salted and peppered the rib eye on both sides. Once the skillet was hot, I put in one tablespoon of butter and then the rib eye to sear until browned on all sides, about 2 minutes per. Then into the oven it went until cooked to rare to medium rare, about 10 minutes, 5 minutes per side. Let rest for 10 minutes before cutting into it.
For my birthday cake, I asked Maggie to make another Double Chocolate Cake with Vanilla Buttercream Frosting. Heaven!