Note 1: Any oil with a high smoke point is fine. Canola or vegetable oil work well, but this is not the right time for Extra Virgin Olive Oil!
Note 2: It’s near impossible for me to tell you how to properly cook a steak. There are many variables, including whether you’re using a cast iron skillet like I used, a cast iron griddle pan, a stainless steel pan, a nonstick pan or a grill. It also depends on the thickness of your steak, and whether you let your steak sit at room temperature for 45 minutes before cooking (best practice), or if it’s been plucked straight from the fridge (that’s what I do, because I’m forgetful and don’t remember to take the steak out ahead of time…). And even then, it depends on how cold your fridge is versus mine. Not to mention that everyone has a different preference for steak doneness. To the best of my ability, this recipe is written to produce a medium-rare steak in a cast iron skillet on an electric stovetop using a 1” thick cut of beef tenderloin.