If youare going to cook it on the egg... Do a reverse sear. Pull yours at 130/135 and pull your wife's at 140/145. Here is a new idea I've been doing lately. No salt, no pepper. Get one of those beef flavored bouillon cubes and pour a half of teaspoon of olive oil on it to make it a paste. Rub it on your meat a half hour before you cook it. That give you great flavor and it will help build a great crust on the surface. Happy egging!
If... You decide to not egg it. I recommend a cast iron skillet. Warm that baby up on high heat before you put a tablespoon of olive or peanut oil in it. Do the same rub with the beef cube. If you have a 1” ribeye cook it about 3 minutes per side. You will know when it is medium rare when the blood starts oozing out on the top of the meat. It is a great why to cook steak if... Your not egging it. Make a Bernaise sauce while you meat is rest and don't forget the garlic bread.