Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature. It will brown better and cook faster and more evenly. Plus, a rare steak won’t end up cold in the center.
Fully preheat the grill, skillet, or broiler to the desired temperature. This will help you get a better sear, which locks in juices.
Pat the steak dry with a paper towel before cooking (another way to ensure a good sear).
Wait to season the steak until just before you cook it. If you season ahead of time, the salt will draw out some juices.
Use generous amounts of kosher salt and cracked (or butcher’s grind) black pepper to get the most flavorful crust.