An hour before cooking your steak, let the meat come to room temperature.

Rub both sides of the steak with a dollop of olive oil. Sprinkle both sides generously with salt and pepper.

Heat your iron skillet over a high flame. When it is super hot, drop your steak onto it. Oh, the sizzle.

Oliver recommends an approximate six minute cook time for medium to medium rare turning every minute. This is exactly what I did.

Remove from heat, add a pat of butter, and sprinkle with parsley. Let your steak rest a good twenty minutes so all the yummy juices percolate inside.