At least until my sous vide Christmas present arrives.

I prefer pan-seared steak to grilled steak though I'd never turn down the latter.

I pull my steak from the fridge about half an hour or more before I'm ready to cook. I preheat my oven to 400 (or whatever else the rest of the dinner is cooking at). I also preheat a cast-iron skillet to hot but not crazy hot (to reduce the smoke). I used to use a combination of olive oil and butter in the hot pan, but I changed to avocado oil for the higher smoke point.

Season the steak heavily with kosher salt and pepper then sear all sides well in the hot pan/oil. Once I've got the crust I like, I put the steaks in a pan in the oven to cook the rest of the way until the center is medium rare - I like about 135. Either a couple minutes before I pull them out of the oven or right as I take them out, I put a small pat of butter to melt over the top of each steak.