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One Ribeye Steak per person, cut about 1 1/4 - 1 1/2 inch thick. Make sure your skillet is large enough to fit the number of steack desired. (Note - the steaks cook rapidly enough to be done in shifts, but this may require a little practice to juggle the timing - see directions, below).
Make your own - 1 Tblsp each dried cayenne pepper, white pepper, and salt, 1 tspn each dried garlic powder, onion powder, and sassafras (aka Gumbo File' powder); mix well.
Approx. 1/2 tblspn Peanut Oil per Steak.
Suggestions?