Steak on the Stovetop

1 . Stage

Pat the steak dry: Pat the steak dry with paper towels and season it liberally with salt all over; let rest at room temperature for 30 minutes.

2 . Stage

Heat the skillet: Heat a cast-iron or stainless-steel skillet large enough to hold the steak on the stove over medium-high heat until very hot and it just barely starts to smoke, about 3 minutes.

3 . Stage

Pat the steak dry (again) and cook: Pat the steak dry again with paper towels, add the steak, and cook, pressing down to make sure it gets good contact with the pan, until a nice sear starts to form, about 2 minutes; flip over and cook for 2 minutes more. For a rare to medium-rare steak: Depending on the thickness of your steak, for a rare to medium-rare steak you should be able to remove the steak from the pan after 4 total minutes of cooking time. For a medium to well-done steak: Reduce the heat to medium-low and continue to cook, flipping over every minute or so, to your desired temperature, anywhere from an additional 2 to 6 minutes (or more for extra well-done).

4 . Stage

Baste with butter and herbs (optional): If you want even more flavor, add the butter and herbs to the pan during the last couple minutes of cooking and baste it with the butter.

5 . Stage

Serve: Remove the steak from the pan and let rest for a couple of minutes before slicing. If desired, sprinkle with some flaky sea salt. Serve.