Choose the cut and thickness (about 1 to 1.5 inches for best results)
Pat steak dry with paper towels
Season generously with salt and black pepper (optionally add garlic powder)
Preheat a skillet or grill until hot (medium-high to high heat)
Add a small amount of high-heat oil to the pan (or oil the steak lightly)
Sear steak without moving it (about 2–4 minutes per side, depending on thickness)
Sear the edges briefly (about 15–30 seconds)
Reduce heat as needed to avoid burning while finishing through
Flip and continue cooking until target doneness
Use an instant-read thermometer:
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+)
Optional oven finish: transfer to a 400°F (205°C) oven until target temperature is reached
Rest steak 5–10 minutes before slicing
Slice against the grain
Optional finishing touches: add butter, fresh herbs, or a squeeze of lemon