Choose the steak cut and thickness
Pat steak dry with paper towels
Season generously with salt and black pepper
Optional: Add garlic powder, onion powder, or a dry rub
Heat a cast-iron or heavy skillet over high heat
Add oil with a high smoke point (or use clarified butter)
Sear steak without moving it until a crust forms
Flip and sear the second side
Optional: Sear edges briefly
Optional: Add butter, garlic, and herbs to the pan and baste for 30–60 seconds
Check doneness with a meat thermometer
Pull steak when it reaches:
120–125°F (49–52°C) for rare
130–135°F (54–57°C) for medium-rare
140–145°F (60–63°C) for medium
150–155°F (66–68°C) for medium-well
160°F+ (71°C+) for well-done
Rest steak 5–10 minutes
Slice against the grain
Optional: Serve with pan drippings or a sauce