Remove the steak from the fridge and let it sit at room temperature for 30 minutes. This helps ensure even cooking.

Heat a large cast-iron skillet over medium-high heat for about 5 minutes. While the pan is heating, pat the steak dry with paper towels and generously season it with kosher salt.

When the pan starts to smoke lightly, add the butter and tallow, swirling to coat the pan.

Place the steak in the skillet and let it cook undisturbed for 3 minutes to develop a golden crust. Flip and cook for an additional 3 minutes on the other side.

Reduce the heat to medium and continue cooking, flipping the steak every minute, for 4 minutes for medium-rare (internal temperature of 125°F) or up to 6 minutes for medium (internal temperature of 135°F). Use a meat thermometer to check for doneness.

Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This allows the juices to redistribute, keeping the steak tender and flavorful.

Slice and serve with your favorite sides or a sauce of your choice.