Salt, Lots of salt, like way more then you think, as in surface is almost white.
no pepper at this point.
wait 90 minutes or until the liquid that sweats out has been reabsorbed.
set up grill with a hot and a cool side. meat goes on cool side and cast iron pan goes on hot side to get as hot as possible.
wait until meat internally gets to be about 10-20 degrees below your desired doneness(which should be medium as most but that's a different conversation) I usually start the sear at about 110
then melt 1 stick of butter in the cast iron and transfer the steak over for about 2-3 minute per side(depends on how hot you got the pan)
Pepper goes on after searing.
Pepper tasted bitter when burnt and your sear temp should be well above the temperature needed to burn pepper.
this is known as the reverse sear and has the benefit of being cooked to your preferred doneness almost all the wyt through the thickness and only well done right at the very edge.
