Choose a steak (thickness about 1 to 1.5 inches)
Pat steak dry with paper towels
Season both sides generously with salt and black pepper
Optional: Add garlic powder or smoked paprika
Preheat a heavy skillet (cast iron preferred) over medium-high heat
Add a thin layer of high-smoke-point oil (canola, grapeseed, avocado)
Wait until the oil shimmers
Place steak in the pan without moving it
Sear 2 to 4 minutes per side (adjust for thickness)
Optional: Add 1 to 2 tablespoons butter, plus smashed garlic and thyme/rosemary, during the last 1 to 2 minutes
Flip steak and sear the second side to match timing
Check doneness with an instant-read thermometer
Target temperatures: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C), medium-well 150–155°F (66–68°C), well-done 160°F+ (71°C+)
For thick steaks, reduce heat to medium and continue cooking while checking temperature
Transfer steak to a plate and rest 5 to 10 minutes
Slice against the grain
Optional: Spoon pan juices over the steak