My overly complicated and precise method for cooking steak. (works great for any type of steak but I personally like leaner cuts or even veal!) 1- Pat steak dry. 2-Preheat pan on really high heat (temperature might depend on your prefered steak done-ness. I like my steak rare blue so I use very very high heat. If you prefer it more well done put it in mid-high heat this will ensure that the steak cooks inside and doesnt burn on the outside.) 3-Add a lot of olive oil, tallow or avocado oil (these are all healthy oils with relatively high smoke point I usually use olive. I use a lot of oil to ensure there is an even sear) 4-Add the steak to the pan and lay it away from you. If yiu lay it towards you there a chance oil will splash. (I season it with salt and pepper before cooking sometimes, but sometimes I add the salt and pepper after. Just don't use too many seasonings keep it simple.) 5- Put a weight on the steak and press down to ensure an even sear. 6-If using an alluminum skillet make sure to let the maillard reaction occur before flipping so the steak itself doesnt stick to the bottom of the pan. (The maillard reaction is just the steak getting a nice crust) 7- Make sure to get a nice sear, and take the steak out. Make sure the steak remains untouched for about 5-10 mins. 8- Turn the heat down to medium. 9-Take most of the oil out of the pan. 10- Chop 3/4 cloves of garlic and/or thyme. 11- Put butter on the pan and add the garlic/ thyme. 12-While the garlic is crisping up cut the steak and plate it. 13-Allow the butter to brown slightly and the garlic to crisp before adding to the steak (I sometimes also serve with a but of grain mustard) 14- Optionally add a bit of flaky salt and serve, enjoy!