Choose a well-marbled cut
Pat the steak dry
Salt the steak generously
Let it rest at room temperature for 20 to 30 minutes
Preheat a skillet, grill, or broiler until very hot
Add a small amount of high-smoke-point oil
Sear the steak without moving it
Flip once and sear the other side
Reduce heat if needed to finish cooking
Use a meat thermometer to check doneness
Remove the steak before it reaches final target temperature
Rest the steak for 5 to 10 minutes
Slice against the grain
Avoid overcooking
Avoid piercing the steak while cooking
Use butter or pan juices at the end if desired