Preheat your pan or grill
Set your cast iron skillet or grill to high heat. Let it heat until smoking hot—this may take several minutes, but it’s key for that deep, golden crust.

Prep the steak
Brush both sides of the steak lightly with oil. You can use a basting brush or some paper towel. Season generously with salt and freshly ground black pepper.

Cook the steak
Place the steak in the hot pan or on the grill. Let it sizzle undisturbed until a deep brown crust forms and the steak lifts easily—about 2–4 minutes, depending on thickness.
Using tongs, flip and cook the other side for another 2–4 minutes, or to your desired doneness.

Let it rest
Remove the steak from the heat and place it on a cutting board. Rest for at least 5 minutes to lock in the juices.

Slice and serve
Slice against the grain using a sharp knife and chopping board. Serve as is or top with your favorite sauce—like chimichurri, my creamy garlic butter sauce, or a soy-honey glaze.