Carved Steakwith Your Choice of Sauce

Season the steak on both sides with salt and black pepper, pressing the seasoning lightly into the surface.

Place a heavy skillet (preferably cast iron) over medium‑high heat and add the olive oil, allowing it to shimmer but not smoke.

When the oil is hot, carefully lay the steak in the pan away from you; sear for 3–4 minutes without moving it, so a brown crust forms.

Flip the steak and sear the other side for another 3–4 minutes for a medium‑rare finish (adjust time for your preferred doneness).

Remove the steak from the skillet and transfer it to a cutting board; let it rest for 5 minutes to retain juices.

After resting, slice the steak against the grain into thin strips, cutting perpendicular to the muscle fibers.

Arrange the sliced steak on a serving plate and drizzle or serve with your favorite sauce (e.g., chimichurri, peppercorn, béarnaise, or a simple compound butter).

Optionally, finish with a light sprinkle of flaky sea salt and a crack of fresh black pepper before serving.