So much blasphemy on this thread I don't know where to start.
Steak is not over rated.
A good cut of meat; rump, fillet, rib eye will do you wonders. Especially if dry aged.
It's myoglobin.
Get your steak out. Allow to cool at room temp outside of the pack it comes in.
Get your pan REALLY hot.
THEN season with sea salt (and maybe pepper - the pepper might burn so just add at the end).
Add olive oil. Wait a lil bit. Add steak. Flip every 30 seconds. Ensure a good colour/sear on each side. Add a little bit of butter, whole garlic cloves (crushed) and sprigs of thyme. Cook for like 30 seconds.
Take steak out.
Let rest.
Stare at steak.
Look at it.
Lick it.