I usually pan sear a ribeye for myself in a cast iron skillet. For medium-rare, I'll sear 4 minutes on one side, 3 on the other, then 3 in a 400 degree oven. Then I let it rest 5 minutes. It comes out perfect every time! Here's my question - I'm used to cooking only one steak. Next weekend I'm having company and will need to cook 4 steaks, but can't fit them all in my pan without crowding. How can I cook them two at a time without the first two getting cold (or overcooking in an attempt to keep them warm) while the second two finish?