1. Choose a tender, well-marbled cut of meat such as ribeye, filet mignon, or New York strip.
2. Bring the steak to room temperature by letting it sit out for 30-60 minutes before cooking.
3. Pat the steak dry with paper towels to remove any surface moisture.
4. Season the steak generously with kosher salt and freshly ground black pepper to enhance its natural flavors.
5. Preheat the grill or pan on high heat for several minutes to achieve the ideal searing temperature.
6. Lightly coat the steak or cooking surface with a high-smoke point oil such as canola or grapeseed oil.
7. Place the steak onto the smoking-hot grill or pan and listen for a loud sizzle.
8. Sear each side of the steak for 1-2 minutes to develop a rich brown crust, flipping only once.
9. Use tongs to sear the edges of the steak, ensuring all sides are properly browned to neutralize surface bacteria.
10. Check the internal temperature using a meat thermometer, targeting between 110°F and 120°F (43°C–48°C) for a blue rare doneness.
11. Remove the steak from the heat once the desired temperature is reached and let it rest for about 5 minutes to redistribute juices.
12. Tent the steak loosely with aluminum foil during the resting period to retain heat.
13. Slice the steak thinly against the grain using a sharp knife to ensure maximum tenderness.
14. Plate the steak slices attractively to showcase the contrast between the seared exterior and cool, red interior.
15. Serve the steak with complementary sides such as roasted vegetables, a fresh salad with vinaigrette, or creamy garlic mashed potatoes.
16. Optionally garnish the plate with a sprig of rosemary, a drizzle of chimichurri sauce, or grilled mushrooms for added flavor and visual appeal.