Cast iron pan. Apply coarse salt liberally night before. Bring out of fridge and let steak approach room temperature. 

Blast cast iron pan on max heat until the butter starts sizzling. 3-6 minutes per side dependent on thickness. 

Let it rest for 10 minutes before enjoying. 

There will be smoke. 

 That is going to be rare sir 

 You can sous vide up to two hours at 127 no more than 131 deg F before cast iron pan finish. This brings down searing time a bit 

  https://i.nostr.build/FSer8UNeCYoKI6ML.jpg  

 Thats the way 

 Thats the way 

 This is the way.