Remove the steak from the refrigerator 30 to 60 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Heat a cast-iron skillet or grill over high heat
Add a small amount of high-smoke-point oil if using a skillet
Place the steak on the hot surface
Sear for 2 to 4 minutes on the first side
Flip the steak and sear for 2 to 4 minutes on the other side
Sear the edges briefly if needed
Reduce heat or move to indirect heat to finish cooking
Cook until the internal temperature reaches your preferred doneness
Remove the steak from heat
Let the steak rest for 5 to 10 minutes
Slice against the grain and serve