ALSO
Once the steak is off the heat, cover it in foil and let it sit for ten minutes. This lets all the juices get reabsorbed into the meat and is vital to optimum enjoyment of nearly any meaty dish.
So
1) Salt, liberally and from a height to ensure even coverage.
2) Fridge it again, preferably overnight.
3) Pull it out and let it hit room temp.
4) Spritz with oil.
5) Heat that pan up. Medium-high should be sufficient, but you want to take a few drops of water on your fingertips and splash them into the pan. If the water spits and steams a little and glides across the surface, it's the right temperature. If it just sits there or vaporizes instantly, it's too cold or hot respectively.
6) SEAR THAT BAD BITCH. There will be smoke. Do not fear. Do not touch the steak even though you'll be really really tempted to.
7) Flip to sear the other side. When the steak is ready to flip, it will let go of the pan. If you try to flip and the steak is stuck, then you're flipping too soon.
8) Do the finger-poking test (or put in a probe thermometer and get the internal temperature to 145F).
9) Put on a plate, tent with foil, and wait for ten minutes.
10) Carve, plate, serve, and accompany with blowjob.