Generously season both sides with kosher salt and black pepper. Don’t be shy. You’re not seasoning a delicate cookie; you’re seasoning a slab of muscle that’s about to take a ride on a hot pan. I once used too little salt and ended up with a steak that tasted like cardboard—a bland, expensive mistake. Season from a height, like you’re sprinkling fairy dust over your kingdom.
Optional but magical: add a little garlic powder or smoked paprika. But don’t overcomplicate it. A good steak doesn’t need a costume; it just needs to shine.
