Remove steak from the refrigerator 30 minutes prior to cooking to bring to room temperature.
Season with salt and pepper or the spice rub of your choice.
In a stainless steel or cast iron skillet, add a thin layer of oil to cover and heat over medium-high heat until shimmering.
If the steak was cut in strips and includes a layer of fat on one edge, sear that edge first for approximately 2 minutes to render the fat.
Sear both sides of the steak for approximately 2 minutes each, making sure to get a nice brown crust. Cook the steak until the internal temperature reaches 120 to 125 degrees.
Remove from heat and let rest for 5 minutes before slicing against the grain.