Preheat the grill to high, or place a cast iron skillet on the stove and turn the heat to high. When you can only hold your hand over the cooking surface for 3 seconds, you’re ready to cook.

Add 1 tablespoon of the oil to the pan (or grease the grates with the oil using a paper towel).

Sprinkle both sides of the steak with salt and pepper, then place it in the pan (or on the grill). Turn the heat down to medium.

Let cook for 8-10 minutes without touching.

Flip the steak, and cook for another 5-10 minutes, depending on how you like your steak. Use a thermometer for precise cooking. I pull my steak off at 120, and then cover it with foil to rest for at least 10 minutes.

While the steak rests, make the chile pepitas. If you’re grilling, use a heavy (NOT nonstick pan), place it on the grates.

Add the remaining tablespoon of oil and the pepitas to the pan. Stir to coat the seeds in the oil and beef drippings. Add the spices and a pinch of salt. Cook until fragrant and toasted, about 4 minutes. Remove from the heat, and stir in the lime juice.

Slice the steak against the grain, and sprinkle the pepitas on top. Serve with rice, if desired.