Treated myself to my first skillet pan – naturally I christened it with a ribeye steak

I've been cooking for 24 years and have finally treated myself to my first skillet pan. I spent the afternoon seasoning it in the oven.
My ribeye was cooked 4 mins one side, 3 the other. Rested for several mins. The fat was beautifully rendered with the meat cooked, but tender and pink. The crust was a level I haven't achieved before. (Apologies for 3/4 eaten steak pic)