How do you cook the perfect steak?

Depends on the cut of meat. But the best steak I've ever made was an aged ribeye I cooked on charcoal with a reverse sear vs constant flipping over high heat, constantly basting with clarified butter.

For a thick fatty cut like ribeye, reverse sear to medium rare is always best. If I'm cooking a hanger steak, I'm searing that fucker high and fast and eating it rare.