Pull the steak from the fridge at least 30 minutes before cooking. Pat it completely dry with paper towels — moisture prevents a proper sear. Season all sides, including the edges, with salt and pepper. If salting early, wait 40–50 minutes so moisture reabsorbs. Set out tongs, a meat thermometer, and a plate before you start — the sear moves fast.

Heat a cast iron or stainless skillet over high heat. Add a few tablespoons of high-smoke-point oil and wait until it just starts smoking heavily — that's your cue the pan is ready. Lay the steak in the pan away from you. You should hear an aggressive sizzle immediately. Don't move it. Cook undisturbed for 4–6 minutes on the first side (for a 1-inch steak to medium-rare). Flip with tongs and cook another 4–6 minutes. Total time: 8–14 minutes depending on thickness and target doneness. About 1–2 minutes before done, add 1–2 tablespoons of butter. Tilt the pan and spoon the foaming butter over the steak repeatedly. Pull the steak when the thermometer reads 52°C – 53°C — carryover heat will bring it to the 54°C medium-rare target while resting.

Transfer steak to a plate or cutting board and tent loosely with foil. Rest at least 3–5 minutes so juices redistribute. Cut across the grain to shorten muscle fibers and maximize tenderness. Pour any resting juices over the steak when plating. Serve immediately. If unsure of doneness, nick the thickest part with a paring knife and check the color.