First, you’ll need the best steak you can afford. Sow’s ears need not apply.
Next, you’ll need a stovetop, an oven, a black cast-iron frying pan of a size sufficient to take your steak flat, oven mitts, a surface you can put a hot skillet on without ruining either the surface or the skillet, a kitchen timer, a clock with a sweep second hand, tongs, and an instant-reading meat thermometer.
Preheat the oven to 500°F. Preheat the frying pan until water dropped on it dances. Salt and pepper the raw steak to taste, then rub with olive oil.
Put the steak into the frying pan. Sear for thirty seconds, turn it over, and sear for another thirty seconds.
Put the frying pan with steak into the oven. Time three minutes. Turn the steak over. Time two minutes, then test the temperature in the center (insert the thermometer from the side for best results). If the core temperature is 120°F or above, the steak is done. Remove from frying pan and serve it forth. If the temperature is under 120° return the frying pan to the oven until the temperature is 120° or above.