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There is only one important step missing from this. Let the steak sit out to become room temp. Try it just once and you will never look back.

careful - don't over heat the skillet. 500 is past olive oil's smoking point (especially the olive oil you are likely to have at home). Canola oil's smoking point is higher.

that being said, cast iron skillet is the way to go and is quite easy. just don't fill your place with smoke.

I would say +1 to this, but also add butter & onions :)