60 minutes before cooking, remove the steaks from the fridge and let sit at room temperature.
Pat your steak as dry as you can with a paper towel.
Heat a cast iron skillet over medium high heat for several minutes, until the pan almost begins to smoke.
Season the steak all over with salt and pepper. I know how much salt to put on by eye, but 1/4 tsp for each side is about how much I do if you want to measure.
Use a brush to spread the oil out on the preheated skillet, then add the steaks. They should sizzle loudly.
Sear for 3-4 minutes on each side, until browned on the outside and medium rare on the inside.
Let the meat rest on a plate for at least 5 minutes after cooking. Enjoy!
*Please read the full post for notes on searing time and other tips. 3-4 minutes for each side is about right for a 1" thick steak for medium rare on a high powered gas stove.If you are trying to cook super thick steaks like 1.5" and above, you will likely need to combine stovetop sear and oven. Sear for color, then pop the whole skillet into the oven to finish cooking. Otherwise, the exterior may burn by the time the middle part is up to temperature.