The Perfect Restaurant Steak

Start with a good steak. I prefer a rib eye, but any relatively tender cut will do. Try to find a "choice" grade steak to work with.

Once you have your steak, lightly coat it with oil. Choose an oil with a high smoke point to prevent excessive smoke from forming. It is very important that each side is well coated with oil, but there is no need to worry about the sides. While the steak won't stick, you need the lubrication to conduct the heat from the pan to the meat as fast as possible.