Ingredients:

  • 1 (12-16 oz) steak, about 1-1.5 inches thick (Ribeye, New York Strip, or Filet Mignon recommended) – (340-450g)
  • 1 tablespoon high-heat cooking oil (Canola, Grapeseed, or Avocado oil) - (15ml)
  • 2 tablespoons unsalted butter (28g)
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the steak dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Let rest at room temperature for 30-60 minutes.
  2. Place the skillet over high heat. Add the oil and heat until the oil is shimmering and almost smoking.
  3. Carefully place the steak in the hot pan. Sear for 2-3 minutes per side, without moving, until a deep brown crust forms.
  4. Reduce the heat to medium. Add the butter, garlic, and thyme (or rosemary) to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter, garlic, and herb mixture for 2-3 minutes, continuing to flip the steak occasionally.
  5. Use an instant-read thermometer to check the internal temperature of the steak. Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+)
  6. Remove the steak from the pan and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes.
  7. Slice the steak against the grain and serve immediately.