Rib Eye in the #10 Field skillet tonight. Did it Sous Vide style with Ground pepper and Hawaiian red salt for three hours at 130, then into the hot pan (warmed first in a 500 degree oven, then onto the burner on my "garage" stove top (lots of smoke, so the open door is convenient) with oil and butter.
Flipped three or four times every 30sec. Good stuff.
Pan wiped perfectly clean with a paper towel.