The First Step is to buy the best steak within your budget. I prefer a boneless steak that is no more than 1 inch thick. A New York strip or rib-eye works best for this method. Be sure that the meat has plenty of marbling (the white fat that runs throughout the meat) and it will remain juicy during the cooking process.
The Second Step is to allow your steak to come to room temperature by letting it stand wrapped for about 45 minutes. Unwrap the steak, and pat it dry using a paper towel. (Never wash your steak) This will remove any water that may have pooled in the fibers of the steak and allow the meat to tenderize more efficiently when seasoning. I prefer to use a course ground sea salt, lightly sprinkled on both sides. After seasoning place the steak in a baking dish and cover the top with plastic wrap making sure that the steaks do not come in contact with the wrapping. Allow the steak to continue to rest for another 15 minutes.
It is highly recommended that you stay clear of pepper. Pepper tends to add a false spicy heat to the steak that can cause a burning of the meat fibers preventing it from obtaining an effective tasty sear. In addition, steak seasoning, or other rubs for these pan-seared steaks can also cause unwanted dryness and over seasoning issues that should be avoided. The extremely hot pan will burn these spices before they can actually flavor your steak. In the end, you want to taste the beef and not just the seasoning.
The Third Step is to cook your steak hot and fast. Using your heaviest pan, preferably cast iron, heat on high until it smokes a little before adding the steaks to the pan. You can check for readiness by dropping a sprinkle of water on the pan. If the water seems to dance in the pan then it is ready for cooking your steaks.
While cooking it is important to keep the steaks moving, turning or flipping every minute or so to create a thin, even crust on the outside. About halfway through cooking, add a few tablespoons of butter, herbs, and aromatics (I personally use fresh Rosemary and Thyme) to the pan to make a favorable baste for finishing the steak. Use a large spoon to bathe the steaks in the hot butter and continue flipping until the steaks reach your desired doneness.
Perfect Pan-Seared Steak