I'd like to cook a really good steak at home but honestly don't know where to start – there's so much conflicting advice online about resting times, pan types, oil smoke points, and flipping frequency. I'm not after anything fancy, just a solid, reliable method that works for a beginner who doesn't want to mess up an expensive cut. What's your go-to approach for getting a good crust without overcooking the inside, and are there any common mistakes I should definitely avoid?