[jyl]

Technique depends on the goal.

I like my steaks brown and crusty on the outside and very rare on the inside. I don't want them to cook evenly. And I only see one side of the steak when it is on a plate.

Therefore, I
- Salt both sides
- Place in refrigerator uncovered for a day or so
- Heat cast iron pan to very hot
- Pat steak dry with paper towel, rub oil on both sides
- Place cold steak on pan and cook on highest heat until bottom side is brown and crusty
- Flip once and cook the other side just until it is a little brown
- Serve with the more browned side up, finished with a little butter

Salt seasons and draws out moisture, refrigerator dries and chills the steak, cold steak keeps the inside rare, oil helps conduct heat, and only one side needs to look good, trying to get the other side brown risks overcooking, butter adds fat and flavor.