Choose the right pan – one that can get very hot and retain that heat, such as a heavy thick-based pan, cast iron pan or a good griddle pan. Make sure there’s enough room for the steaks with a bit of space around them. Overcrowding will cause steam so you won’t get a good sear.
Take the steaks out of the fridge an hour before cooking. This will allow the meat to come to room temperature and cook more evenly.
Always oil the meat, not the pan. Putting oil in the pan will cause the temperature to drop (and fill your kitchen with smoke). Put the steaks on a plate and lightly coat each side with a flavourless oil such as groundnut or rapeseed oil.
Season heavily and in advance. This will give the salt time to penetrate the meat and enhance the flavour. A good sprinkling of sea salt at least half an hour before cooking will make a real difference. Season with pepper just before you add to the pan.