take your steak out of the packaging and place on a wire rack on a cookie sheet 24 hours before cooking. salt generously and freshly grind black pepper, coating all sides with salt. then place wire rack in the refrigerator uncovered for 24 hours, 4 hours minimum but longer is better. get your cast iron pan with neutral oil just to the smoke point and drop it in. I like the 1-2 min per side and keep flipping until internal temp registers 120-125, then rest for 5 minutes and slice against the grain.