Remove steaks from the refrigerator 30 to 60 minutes before cooking
Pat steaks dry with paper towels
Season generously with salt and black pepper
Preheat a cast-iron skillet, grill, or broiler to high heat
Lightly oil the steak or cooking surface
Sear the steak for 2 to 4 minutes per side
Sear the fat edge briefly if desired
Reduce heat or move to indirect heat to finish cooking
Cook to internal temperature:
125°F for rare
130°F to 135°F for medium-rare
140°F to 145°F for medium
Use a meat thermometer inserted into the thickest part, avoiding the bone
Rest the steak for 5 to 10 minutes before slicing
Slice against the grain
Serve immediately