3 Years of Service
For me, that's usually the way, except I prefer to use butter - hot skillet, knob of butter, sear for a couple minutes each side, another knob of butter on top, into the oven to finish. Might throw some sage on top because I like the flavor, or throw a little in the pan while the steak rests, a little wine, reduce and pour over the steak before I eat it. If it's a lesser grade/cut, I'll maybe do an overnight marinate in wine, whisky or beer to "soften it up" a bit.I like my steak simple, if it's good cut all you need is salt, pepper and good olive oil.
Facepalm was for the "fire sale" jokes. I have a good friend in south LA County (Newport Beach), so no worries from the actual fire, but they're getting acrid air and ashfall all over.