1-Preparing steak: involves simple steps that yield great results, starting with selecting a quality cut like ribeye for its marbling. First, remove the steak from the refrigerator and let it come to room temperature for about 30 minutes to ensure even cooking and better heat distribution. This step helps avoid tough textures, especially in thicker cuts.

2-Next, pat the steak dry with paper towels to remove moisture, which promotes a good sear. Season both sides evenly with the prepared salt and pepper, allowing the flavors to penetrate the meat. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until it shimmers, creating the ideal environment for browning.

3-Place the steak in the skillet and cook for 3-4 minutes without moving to form a crust, then flip and cook for another 3-4 minutes for medium-rare doneness. In the last minute, add minced garlic to infuse extra flavor, adjusting time based on thickness and desired internal temperature. Finally, remove the steak and let it rest for 5-10 minutes to retain juices, slicing across the grain for tenderness. For fish steaks, cook quickly and serve rare to medium rare, while vegetarian alternatives like eggplant can follow similar high-heat methods.