THE BEST STEAK – INDOORS
(The amount of seasoning you will use will vary based on the size of your steak.  If it is close to one pound, use less.  If it is closer to 2 pounds, use more.)
1-2 tablespoons coarse salt

1-2 teaspoons ground black pepper

1-2 cloves garlic, minced

2 tablespoons butter, or tallow

Either 1 sirloin, sirloin tip, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. 
Steaks should be at least 1 ¼ - 1 ½ inches thick.
Combine the salt, pepper and garlic in a small bowl.  Rub the mixture into both sides of the steak then allow the meat to come to room temperature.  Preheat the oven to 200 degrees, then heat a large cast iron skillet or other oven-proof skillet over a high flame.  Once the skillet is so hot that you can see a little smoke rising off of it, add the butter or fat.  Sear the steak for two minutes on each side.  Turn off the flame, and insert an instant-read meat thermometer into the boneless edge of the steak - do not insert it into the top, as there is not enough thickness for the thermometer to take an accurate reading.  Leaving the steak in the skillet, place it in the oven and allow it to finish cooking, about 10-20 minutes depending on the size of the cut, until the internal temperature reads 120-135 degrees.**  Allow the meat to rest five minutes before carving and serving.
**Weren’t aware that grassfed meats have different internal doneness temps than grainfed?  Get a handy magnetic grassfed  temperature guide, the Don’t Overdo It Magnet, from grassfedcooking.com.  They’re inexpensive,  and you can feel good about them, because they are made by a small, locally owned factory in my community