Remove the steak from the refrigerator 30–45 minutes before cooking
Pat the steak dry with paper towels
Season both sides generously with salt and black pepper
Preheat a cast-iron skillet or grill over high heat
Add a small amount of oil to the pan if using a skillet
Place the steak on the hot surface
Sear for 3–5 minutes on the first side
Flip the steak and sear for 3–5 minutes on the second side
Sear the fat edge for 30–60 seconds
Reduce heat or move to indirect heat if the steak is thick
Cook until the internal temperature reaches your desired doneness
Use a meat thermometer for accuracy
Remove the steak from the heat
Let the steak rest for 5–10 minutes
Slice against the grain and serve