Perfect Pan-Seared Steak

Step 1: Remove the steak from the refrigerator and let it come to room temperature, about 45 to 45 minutes.

Step 2: Just before searing (not before) rub each side with 2 teaspoons olive oil, or more if you like, then season the steak on both sides with the salt and pepper. Set aside.

Step 3: Heat a medium cast-iron frying pan (do not use a nonstick!) over high heat until very hot but not smoking, about 3 to 4 minutes. (If the pan gets too hot and starts to smoke, take it off the heat to cool a little).

Step 4: Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.

Step 5: Flip the steak using tongs or a spatula and cook until it’s medium rare, about 3 to 4 minutes more. To check for doneness, use your finger to press on the steak: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should read about 125°F to 130°F.

Step 6: Transfer the steak to a cutting board and let it rest for at least 5 minutes before serving.