Simple Pan-Seared Beef Steak

1.Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking. This ensures even cooking.

2.Pat the steaks dry thoroughly with paper towels to remove any moisture for a better sear.

3.Season both sides of each steak evenly with kosher salt and freshly ground black pepper.

4.Heat a heavy-bottomed skillet or cast iron pan over medium-high heat until very hot, about 3-5 minutes.

5.Add the vegetable oil to the pan and swirl to coat the surface.

6.Carefully place the steaks in the hot pan, laying them away from you to avoid splatter. Do not overcrowd the pan; cook in batches if necessary.

7.Sear the steaks without moving them for about 3-4 minutes, until a deep brown crust forms on the bottom.

8.Flip the steaks using tongs and sear the other side for another 3-4 minutes for medium-rare doneness. Adjust time slightly for desired doneness.

9.Optional: In the last minute of cooking, add the unsalted butter to the pan and spoon the melted butter over the steaks to enhance flavor and juiciness.

10.Remove the steaks from the pan and transfer to a plate. Tent loosely with foil and let rest for 5-10 minutes to allow juices to redistribute.

11.Slice against the grain and serve immediately, enjoying the pure, natural flavor of the beef enhanced only by salt and pepper.