The advantages that monovision provides over multifocals include uninterrupted visual acuity in each eye and less chair time than bifocal and multifocal contact lens fittings. Monovision may be especially helpful for fitting hyperopic patients, astigmats, or younger presbyopes.
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes.Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt.Grind on black pepper. Immediately place the steak in the middle of the hot, dry skillet.Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.lip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.). Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
When the beef is cooked to your liking, transfer to a warmed platter and cover with aluminium foil, then set aside to rest in a warm place for 25-30 minutes. To serve, carve the rib-eye of beef into slices and arrange on warmed plates.pread the mustard evenly all over the surface of the beef, then roll the beef in the peppercorn and thyme mixture to coat. Place the crusted beef into a roasting tin and roast in the oven for 1 hour 20 minutes (for medium-rare) or 1 hour 50 minutes (for well-done).