Instructions:
- Temper the Steak: Remove steaks from the fridge 30 minutes before cooking. Pat them absolutely bone-dry with paper towels.
- Season Heavily: Liberally season both sides and the edges of the steaks with kosher salt and black pepper.
- Prepare Aromatics: Gently smash the garlic cloves with the side of a knife. Set aside the butter, garlic, and herbs.
- Heat the Pan: Place the skillet over high heat until it is smoking hot.
- Add Oil and Sear Initial Side: Add the high smoke point oil and wait until it shimmers. Gently lay the steaks away from you into the hot pan. Do not move them for 2–3 minutes until a deep brown crust forms.
- Sear Second Side: Flip the steak and sear the second side for another 2–3 minutes.
- Reduce Heat & Add Butter: Reduce the heat to medium. Push the steaks to one side of the pan. Add the butter, garlic, and herbs to the empty side.
- Baste: Once the butter foams, tilt the pan slightly so the butter pools. Use a spoon to rapidly scoop the melted, fragrant butter over the top of the steaks repeatedly (this is the basting). Continue basting for 1–3 minutes, flipping occasionally, until the internal temperature reaches your desired doneness.
- Rest: Immediately transfer the steaks to a clean cutting board or plate. Let them rest for 5–10 minutes before slicing. Tent loosely with foil.