Yeah, oil the pan with a neutral, high smoke point oil. Salt the steak, but don't use pepper unless you like the bitter, acrid taste of burnt pepper. I usually go medium to medium high on the stove, but set the oven lower, like 300F. Another nice thing about cast iron is that it can handle really high temps without much issue, and it can hold that heat. So you're searing that second side at probably like 400-450 while the other 5 sides are getting a more gentle cook. And while that heat transfers from pan to steak, it gradually comes down to that 300ish to end up being pretty even.

As for timing, it really depends on the thickness of the steak and your preference for doneness. I like a thick, medium rare ribeye best. Probably like 60-90 seconds on the first side, then flip and throw in the oven for like 3-5 minutes? When in doubt, temp your food. But it will probably rest up like 10 degrees, so keep that in mind.

This is why I'm fine with pulling my chicken out of the oven in the 155-160 range since I know it'll cross the 165 it needs to be safe while it rests. If you wait for 165 before pulling it, it's gonna hit like 175-180 and start drying out.