Remove steaks from the fridge and let sit at room temperature for 20–30 minutes.
Pat dry with paper towels and generously season with salt and pepper on both sides.
2. Sear the steak
Heat oil in a heavy skillet (cast iron is best) over high heat until just smoking.
Add steaks and sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness).
3. Add butter & aromatics
Reduce heat to medium-low.
Add butter, garlic, and herbs to the pan.
Spoon the melted butter over the steaks for 1–2 minutes for extra flavor.
4. Rest the steak
Remove steaks from the skillet and let rest for 5–10 minutes under foil. This keeps them juicy.
5. Serve
Slice against the grain and serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.
💡 Tips
For perfect medium-rare: aim for an internal temperature of 130–135°F (54–57°C).
Use a cast iron skillet for a great crust.
Letting the steak rest is key — don’t skip this step!
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