Choose a well-marbled cut
Bring the steak to room temperature
Pat the steak dry
Season generously with salt
Let the salt sit before cooking
Use high heat
Do not overcrowd the pan
Sear the steak well
Avoid overcooking
Use a meat thermometer
Rest the steak before slicing
Slice against the grain
Cut into thin slices
Marinate tougher cuts
Use a meat tenderizer if needed
Cook low and slow for tougher cuts
Add butter near the end of cooking
Baste while cooking
Let the steak rest after cooking