Anything I should alter in my cooking method for choice steak when using prime steak?

With choice steak I've had better luck cooking in a normal non-stick skillet vs cast iron. Should I use cast iron for prime? Are there any differences in cook time? I feel like the choice steaks are thinner and when I cooked in a cast iron skillet, it turned medium-well way faster than I was expecting. I cook for the same time in a normal skillet in butter/olive oil and end up with medium rare. But since prime steaks seem to be thicker, is cast iron the better choice? Don't want to mess it up since its double the price.Edit: these are all boneless ribeyes via /r/steak http://ift.tt/2ESyspy