Choose steak (about 1 to 1.5 inches thick)
Pat steak dry with paper towels
Season generously with salt and black pepper (add garlic powder or steak seasoning if desired)
Let steak sit at room temperature 20–30 minutes (optional)
Heat a heavy skillet (cast iron or stainless) over medium-high until very hot
Add 1–2 tablespoons high-smoke-point oil (canola, avocado, grapeseed)
Place steak in the pan and press lightly
Sear without moving 3–5 minutes per side (adjust for thickness)
For thicker steaks, sear edges briefly (about 30–60 seconds total per side)
Check doneness with a 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+)
If basting, reduce heat to medium and add 1–2 tablespoons butter plus smashed garlic and thyme/rosemary; tilt pan and spoon butter over steak for 30–60 seconds
Remove steak to a plate or cutting board
Rest 5–10 minutes
Slice against the grain and serve