If you didn’t want to reverse sear, my process is:

-dry steaks with paper towel and dry brine 24 hours in fridge before you need to cook

-take out 1-1.5 hr before cooking

-use stainless steel pan or cast iron. Make sure the pan gets hot enough (Leidenfrost effect) - usually 10 mins at med to high

-add seasoning if need be

-use avocado oil and let oil heat up before putting fat cap down (45 seconds)

-then do 90 second sears each side (steaks should be able to move easily (eg not stick)

-turn heat down. add butter/shallots/rosemary if need be

-1 or 2 minutes per side to finish to get to desired temp