4 Boneless strip or rib eye steaks, 1 to 1-1/4 inches thick (about 8 ounces each), thoroughly dried with paper towels.
Salt and pepper

1. Heat heavy-bottomed, non-reactive 12-inch skillet over high heat until very hot, 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

2. Lay steaks in pan, leaving 1/4 inch of space between them; reduce heat to medium high and cook, not moving steaks until well browned, about 4 minutes. Using tongs, turn steaks and cook 4 minutes more for rare, 5 minutes more for medium-rate, and 6 minutes more for medium. Transfer steaks to large plate, tent with foil, and let rest 5 minutes while preparing sauce.

Shallot Butter Sauce for Pan Seared Steaks
2 large shallots, minced (about 1/3 cup)
4 tablespoons cold unsalted butter, cut into four pieces
1 teaspoon lemon juice from 1 lemon
1 teaspoon minced fresh parsley leaves
Salt and freshly ground pepper

In same skillet used to cook steaks (do not discard accumulated fat), add shallots and cook over low heat until softened, about 1 minute. Turn heat to medium-low, stir in butter, scraping up browned bits in pan bottom with wooden spoon. When butter is just melted, stir in lemon juice and parsley. Season to taste with salt and pepper. Spoon sauce over steaks and serve immediately.
From America’s Test Kitchens.