1. Gear: A simple cast-iron pan is key. It sustains a high, even heat that translates to a nice, deep caramelization and no need to finish in the oven. Short metal tongs are best for handling a big piece of meat. Turn the meat to sear every side (fat edges included). Yeah, poking the meat is cool, but a simple cook's instant-read thermometer is the most reliable way to know when you hit the 130° medium-rare sweet spot.

2. The meat: We've got love for all kinds of cuts, but we agree with Grant Achatz: "The rib eye is my all-time favorite. Rib eyes have the highest marbled fat ratio. They just taste better."

3. Salt early, salt often: Salt is a steak lover's bestie. The meat needs way more salt than you think it does, so always be salting (ABS). Under-salting results in tasteless meat--even if you've splurged on the best quality--so really go for it.