About one hour before you plan to cook your steak, take it out of the fridge and put it on a plate. Cover it with coarse sea salt and rub it in. Do this on both sides. The salt will dissolve.

Next, get out your pan, I prefer to use cast iron because it heats evenly and it is what my dad always uses in his kitchen. And I always listen to my parents.

Rinse the salt off of your steak.

Get your pan HOT!!!

Hold your steak with tongs and find the fatty side of the steak. Push the fatty side of the steak down on the pan until some of the fat melts and greases the pan.

Then put your steak in the pan, season with salt and pepper, and let it cook.

Once it browns, flip it.

Cook and season the other side.

Remember not to overcook your steak. The meat will continue to cook even when you remove it from the heat source. Use the finger test to check if it’s done to your liking. You can also use a meat thermometer.

I like to melt a little bit of butter on the top of my steak after it's cooked. Let it melt and dig in.