This is a hands down, tried and true method for making perfect steak from a rancher who know about cooking steaks. Check out this fail-proof method if you want to have a perfect steak every time.
Take out the steaks in the morning and rub with salt.
Leave the steak at room temperature for at least 3 hours or more. (If the room temperature is more than 70 degrees, don't leave the steak out all day but just a few hours.)
If you are unable to get the steak salted and to room temperature the slow way, put it in a plastic ziplock bag and run warm water over the meat for 15 minutes, then, salt it.
Put the cast-iron pan on the hottest burner and let it sit on the heat for at least 3 minutes and up to 5 minutes until it's screaming hot.
When the pan is hot, add the steak and sear for 2 minutes, 1 minute on each side, and - holding the steak upright with your tongs - spend about 2 minutes more searing all of the edges of the steak: the fat cap, the bone, and any red exposed flesh on the sides of the steak.
From this point on, I tweaked the original recipe a little.
Then turn the heat off under the pan and let your steak rest in the pan for another minute on each side.
Then, add grass fed butter, like Kerrygold, on top of the steak, and cover with aluminum foil and let it rest for 8 minutes.
Serve immediately.
Notes
Anya Fernald says to put the steak on the cutting board and, invert the cast-iron pan over the steaks, and let rest for 10 minutes. But I don't want to invert a greasy hot cast iron pan on my cutting board so I just let the steaks rest on the cast-iron pan for 8 minutes.