Depends how you cook it lol. Personally I like my steaks on the rarer side of medium rare but given how much intra muscular fat the cut has even a well done steak will be flavoursome and juicy though it’s not the full experience and a bit of a waste that way.
Wash your hands if you want lol but the blasting on the pan and buying fresh stuff from somewhere not dodgy should keep you safe.
I’ll quickly write a few first steps then get back to you later.
Step one equipment + ingredients.
Know your grill/pan/heating element. Remember or try out a steak on max heat and see how hot it actually is. Once you know your tool you can guessstimate cooking times.
Pretty much max out the heat setting and leave the pan until it’s smoking. In the meantime dry the surface of the steak real good with paper towel. then slap the steak on for 3 mins each side and see what happens. If it’s developing a nice crust it’s plenty hot if it’s a lump of black char then it’s real hot. This method will overcook a thinner steak < 1 inch ish. Now you know how powerful your cooking tools is.
Get together herbs/seasonings/spices. A purpose made steak seasoning may be helpful but say if you really like onion or garlic taste then buy individually modify to taste. Butter too. The best butter you can afford.
More to come later on getting and cutting the steak.