Choose a tender cut like ribeye, filet mignon, strip steak, or sirloin
Bring the steak to room temperature for 20 to 30 minutes
Pat the steak completely dry with paper towels
Season generously with salt and black pepper
Use a hot pan, grill, or cast-iron skillet
Add a small amount of high-smoke-point oil
Sear the steak over high heat
Flip only once during cooking
Cook to medium-rare or medium for best tenderness
Use a meat thermometer to avoid overcooking
Add butter, garlic, and herbs near the end if desired
Rest the steak for 5 to 10 minutes before slicing
Slice against the grain
Marinate tougher cuts before cooking
Use a meat mallet or tenderizer for tougher cuts
Avoid overcooking
Avoid cutting into the steak while cooking
Avoid pressing down on the steak while cooking