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Pat the steak dry with paper towels and season with salt. Do this once with you bring it from the refrigerator, then again right before you cook it.
Preheat a cast-iron pan to high heat and pepper both sides of the steak.
Add 2 tablespoons olive oil or avocado oil, swirl around the pan and sear the steak for 6-8 minutes on the first side without touching it. It will smoke a little so turn your vent fan on. If it smokes too much turn the heat down to medium. The pan should be hot enough to create a brown crust in 6-8 minutes on the first side. If your meat is straight from the refrigerator it may take longer.
Flip the steak over and cook for another 4-6 minutes, until the inside of the meat reaches 135°F – 145°F. It should be browned on both sides and pink in the middle.
Rest the steak for 10 minutes before slicing it against the grain.
Enjoy plain or top with fresh chimichurri sauce.