Use thick frying pan and oil that can take high temperature, for example, groundnut oil (or canola).
It is better to add salt 40 minutes before cooking (this helps to tenderize) and black pepper only when almost finishing cooking.
Let the steak take air (sit in the fridge without an airtight cover) for about 36 hours before cooking it, flipping every eight hours or so. How long you should air it for depends on the color of the meat, and the quality as dark high quality meat has already been hung, while cheap meat is more likely to go off. It's a real knack to get the hang of it, but accentuates the flavor of the meat extremely well. Also, a very important is to warm the meat to room temperature (covered on the side) and dry it with a clean towel before cooking to help it cook through and improve the sear (browning) respectively.
As an alternative preparation, after rinsing and drying the meat, lightly cover it with olive oil, then rub liberally with coarse ground black pepper and salt. Cover with plastic wrap and let sit for an hour to let the meat warm to room temperature and also to let the salt, pepper and oil mixture to soak into the meat. This will help to seal the juices when cooking.