1. Start with a Quality Cut of Steak: Choose a steak that is at least 1-inch thick, preferably grass-fed and aged.

2. Bring Steak to Room Temperature: Take the steak out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature.

3. Season the Steak: Generously season the steak on both sides with salt and pepper.

4. Heat the Pan: Heat a heavy-bottomed skillet over medium-high heat for 2-3 minutes.

5. Add Oil to the Pan: Add a tablespoon of oil to the pan and swirl it around to coat the bottom.

6. Place the Steak in the Pan: Place the steak in the pan and let it cook undisturbed for 3-4 minutes.

7. Flip the Steak: Flip the steak and let it cook for another 3-4 minutes.

8. Check the Internal Temperature: Use an instant-read thermometer to check the internal temperature of the steak. Rare should be 125°F, medium-rare should be 135°F, and medium should be 145°F.

9. Rest the Steak: Once the steak has reached the desired temperature, remove it from the pan and let it rest for 5 minutes before slicing.

10. Serve and Enjoy: Slice the steak against the grain and serve with your favorite sides. Enjoy!