How to cook a well-done ribeye steak using a pan the best ? How to adjust the heat under the pan ?

searing hot cast iron pan. Why do you want it well done? I think it would get too charred on the outside in cast iron. If you insist on well done, then reverse sear , cook in the oven till you almost reach the desired doneness, then finish in a super hot pan. finish with butter garlic and lemon, maybe rosemary if you want.

First, choose both pan and steak carefully. Ideally, you would use a well seasoned cast iron pan. You also want a well marbled steak, at least 1 1/2 inches thick, and have it at room temperature before you start cooking. Pat it well dry, oil both sides and season generously. Heat the cast iron pan over medium high heat until it is nearly smoking. I suggest disabling the smoke detector beforehand, and having the range hood going. When steak and pan are ready, drop the steak into the pan. Leave it to sear without meddling or poking at it for around five minutes, then flip and leave it alone again foe 2-3 minutes. At this point, reduce the heat level to medium. Toss in a couple tablespoons of butter, and a few cloves of garlic. As the butter melts, use a spoon to baste the steak with the melted butter. Continue to cook for another 8 minutes or so. As it gets close to the end timing, check the internal temperature with a thermometer. It should be at least 160F. At this point, remove your steak to a platter, and cover it with a little foil. Let it rest for at least 5 minutes before you cut into it, so the juices settle into the meat. Personally, I don't recommend cooking a ribeye to a well done state- but that's me. As far as adjusting the temperature while cooking- that relies on your stove. Gas burners will reduce heat a lot faster than an electric. If you are using an electric burner, you might need to swap to a second burner set on medium for the last part of the cooking. If you don't have a cast iron pan, I am not sure what to suggest. Different types of pans conduct heat differently, and it's hard to predict how yours will work. That's where knowing your equipment is critical. The only thing I can say is don't try this with a nonstick skillet or pan. You need a much higher temperature for the searing than is safe for nonstick finishes, and you won't get the sear you want if you use a lower temperature.