Bring to Room Temperature: Let the steak sit out for 30 minutes before cooking to ensure even heat distribution.

Pat Dry and Season: Use paper towels to dry the steak. Sprinkle generously with salt on both sides.

Preheat Your Pan: Heat a heavy skillet (cast iron works best) over medium-high heat. Add butter or tallow and swirl to coat the pan.

Sear the Steak: Place the steak in the hot pan and sear undisturbed for 2–3 minutes. Flip and repeat on the other side until browned.

Butter-Baste for Flavor: Reduce heat slightly, add another knob of butter, and tilt the pan. Spoon the melted butter repeatedly over the steak for 1–2 minutes.

Check Doneness: For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust for your preferred doneness.

Rest Before Serving: Transfer to a cutting board and rest for 5 minutes before slicing. Drizzle the remaining pan juices over the top.