Grab your steak and sprinkle it generously with kosher salt—seriously, don’t hold back. Make sure all sides, including the edges, are coated. If you think you’ve used enough salt, add a pinch more. Trust me on this one.

Place the salted steak on a sheet pan with a rack and let it rest at room temperature for 1 hour. This step is crucial for even cooking and juicy goodness.

About 45 minutes into the steak’s beauty rest, place a cast iron pan over medium-low heat. Give it time to heat up evenly—you want it screaming hot but not angry.

When the hour’s up, pat the steak dry with paper towels. This is the secret to a good sear, so don’t skip it. Brush the steak lightly with vegetable oil, then dust it with freshly ground black pepper.

Now, for the fun part. Drop the steak into the hot cast iron pan and listen to that sizzle—it’s the sound of greatness. For rare steak (my personal favorite), sear each side for 2 minutes. Adjust the time for your preferred doneness, but keep the cooking time even on both sides.

Once seared, transfer the steak to a plate and loosely cover it with foil. Rest it for at least 5 minutes—10 is even better. Resting allows the juices to redistribute, so your steak doesn’t bleed all over the cutting board like a bad breakup.

While the steak rests, toss some quartered mushrooms into the hot pan with all those glorious beef drippings. Sauté until golden, then deglaze with a splash of brandy. Reduce the liquid, swirl in a pat of butter, and voilà—fancy mushrooms to match your stellar steak.

Plate the steak with the mushrooms on the side, pour yourself a drink, and enjoy a meal worthy of the Midwest.