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Servings: 2 | Total Time: 25 mins
Ingredients
2 ribeye, sirloin, or strip steaks (about 1-inch thick, ~8 oz each)
1 tbsp olive oil 
2 tbsp butter 
3 cloves garlic, smashed 
2–3 sprigs fresh thyme or rosemary 
Salt & freshly cracked black pepper, to taste
Optional sides: roasted potatoes, asparagus, or garlic green beans
Directions
Prepare the SteaksRemove steaks from the fridge 30 minutes before cooking to bring them to room temperature (this ensures even cooking).
Pat dry with paper towels — a dry surface = perfect crust.
Season both sides generously with salt and black pepper.
Sear to PerfectionHeat a cast iron skillet over high heat until very hot.
Add olive oil and swirl to coat.
Place steaks in the pan (they should sizzle loudly).
Sear 2–3 minutes per side for medium-rare, or until a golden crust forms.
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Add Butter & AromaticsReduce heat slightly to medium.
Add butter, garlic, and thyme/rosemary to the skillet.
As the butter melts, tilt the pan and spoon the melted butter over the steaks continuously for 1–2 minutes (this is called basting — it adds richness and flavor).
Check DonenessUse a meat thermometer for accuracy:
Rare: 125°F (51°C)
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-well: 150°F (65°C)
Well-done: 160°F (71°C)
Remove from heat just before your target — it will finish cooking as it rests.
Rest & ServeTransfer steaks to a plate and rest for 5–10 minutes before slicing.
Spoon some of that garlicky butter from the pan over the top.
Serving Ideas
Pair with garlic mashed potatoes and buttered asparagus .
Add a drizzle of chimichurri, peppercorn sauce, or red wine reduction for a chef’s touch. 
Serve with a side salad or crispy fries for a classic steakhouse vibe.
Tips for Success
Use a cast iron or stainless-steel pan — it holds heat better than non-stick.
Don’t move the steak around too much while sear.
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