My method for cooking steak:
- Salt it a few hours with large corse salt.
- Get steak to room temp an hour or so before cooking
- Rinse off the corse salt and pat dry, then season with regular salt (not too much its already salty) and pepper. You could leave it but I found it too salty for me
- Heat pan with oil on medium high and get it really hot, like smoking. Then lower to medium and sear steak on each side (about 2-3 minutes). Its really important that the pan is hot enough or you wont get that nice brown crust on it.
- Once you have a nice brown sear, turn the heat to low and throw in half a stick of butter. Tilt the pan and baste with a spoon nonstop. Flip the steaks to cook evenly.
- For medium rare I go by touch. If I press into the steak and my finger doesnt get much resistance then I know its not ready. It should feel springy but not too much. If it feels too hard with little bounce then its overcooked. Or you can get a meat thermometer and check for 130-140F
- Let steak rest 5-10 minutes. I put a loose sheet of foil and make a tent to keep it warm