Bring the steak to room temperature for 20–30 minutes
Pat the steak dry with paper towels
Season lightly with salt
Preheat a cast-iron skillet or heavy pan over high heat
Add a small amount of high-smoke-point oil if needed
Place the steak in the hot pan
Sear for 1–2 minutes per side
Sear the edges briefly
Reduce heat if needed to prevent burning
Cook to medium-rare or desired doneness
Use a meat thermometer if possible
Remove the steak from the pan
Rest the steak for 5–10 minutes
Slice against the grain
Serve immediately