While you’re preparing the raw steak, heat up a cast iron or steel pan on the stove top. When the meat touches the pan, it should begin to sizzle right away. Turn it with tongs every 30 seconds to one minute. About six minutes in total should do it for medium-rare steak; go slightly longer if you want it well done. Another option is to sear both sides, pop the pan into a preheated oven, and broil the meat for a couple of minutes.
Either way, test the final result with a meat thermometer. Medium-rare steak should measure 130 to 135 degrees Fahrenheit, medium 140 to 145, and medium-well 150 to 155. Have patience. Let the steak rest on a plate for a few minutes. When you slice it, use a sharp knife and cut perpendicular to the grain.