Pan-seared steak

Salt the steak with even coverage all over, or at 1.5% of its weight.

If there is time, salt at least one to two hours ahead for a one-inch steak, to season it internally and slightly improve moisture retention.

Start with a dry surface on the steak; excess moisture slows searing.

Use a heavy pan, which retains more energy.

Heat the pan to 450F or higher on the surface, or until it smokes.

Use a fat, oil in the pan or on the steak, for better heat transfer; sear to a browned crust.

Pull a one-inch strip at about 125F internal and let carryover cooking bring it to 130F on the plate.

Rest five or ten minutes before slicing; pour any expelled juices back over the steak.

Slice; strip, ribeye and tenderloin steaks are already cut across the grain, so a diagonal cut is not necessary.