Comment on How to Cook a Steak Perfectly Every Time by Justin.
Pretty late for comments, but I agree with Jeff re: letting the oil reach smoking point. I’m surprised so many people do this. That steak would taste better if you used oil with a higher smoke point, though really, with the fat content in that steak, you could sear it without the oil. Just sear it like anything else, cast iron + high heat + let it sit until it releases. Flip and repeat. Finish off the way you’ve described.
Letting oil smoke creates lots of unhealthy compounds, in addition to adding an acrid flavor, that some people think is just part of the flavor profile of seared meat. It isn’t.