Heat the pan well, grease the steak with olive oil (second-press, refined) and fry for 1 minute on each side until a nice caramel crust forms. The crust is achieved through the Maillard reaction: the reaction of an amino acid with sugar when heated.
Next, depending on the size, cook the steak until cooked within 5-6 minutes, turning it often, once every 15 seconds. I recommend an internal steak temperature of 52-55°C. If your steak is not so fatty, add a couple of cloves of crushed garlic, thyme and butter 20 seconds before cooking, and pour the resulting sauce over the meat. After frying, it is important to place the meat on a wooden board or warm plate, add salt and pepper. Allowing it to rest for 2-3 minutes allows the juices to be evenly absorbed into the fibers and makes the steak even juicier.