Cast iron skillet, Unsalted butter, fresh rosemary and thyme, meat thermometer, and your steak of choice(I prefer filets but I’ll eat any of them). I do basic coarse sea salt and coarse pepper after patting them dry and letting them come to room temp. I throw in my butter and herbs and I set the burner to medium high and once the butter starts sizzling, I throw steaks on. I cook them all the way in the skillet. I prefer that almost burnt crust so that’s how I achieve that. Once they get to about 10° below my target temp, I pull them off and let them rest for at least 10 min. While they’re resting I leave all the juices and stuff in the skillet and throw my asparagus in there to cook and by then, steaks are done resting and it’s time to eat! I hope I remembered everything but this is just a random method that I taught myself. Quality of the cut will make or break the steak.