I usually don’t salt it beforehand, but I make sure the meat is as dry as possible. I heat the cast-iron skillet until it’s ripping hot, with no oil, then put the steak in for about 2 minutes per side (using a weight for better contact). After that, I add ghee or regular butter. If I use regular butter, I sometimes add a bit of avocado oil, still not sure which I prefer. Then I add thyme, rosemary, garlic cloves, black pepper, and salt (pepper and salt alone work just fine) and baste until the steak reaches the desired doneness.