Sliced Steak with Rich Flavor

Remove steaks from the refrigerator 30-60 minutes before cooking to bring them closer to room temperature. This promotes more even cooking. Pat them very dry on all sides with paper towels; moisture prevents a good sear.

Season generously with salt and black pepper on all sides.

Heat the olive oil in a heavy-bottomed pan or cast-iron skillet over high heat until it just begins to smoke.

Carefully place the steaks in the hot pan. Do not overcrowd; cook in batches if necessary. Sear for 2-3 minutes per side for a medium-rare steak, or longer for more doneness, until a deep brown crust forms.

After flipping the steaks, add the butter, smashed garlic, and rosemary/thyme sprigs (if using) to the pan. Tilt the pan slightly and, using a spoon, baste the melting butter over the steaks continuously for the remaining cook time.

For medium-rare (internal temperature 52-54°C / 125-130°F), total cook time will be around 4-6 minutes, depending on thickness. Use a meat thermometer for accuracy if desired.

Transfer the cooked steaks to a cutting board and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slice against the grain, if desired, and serve immediately.