Garlic Herb Butter Beef Steak

1.Remove the steaks from the refrigerator 20 minutes before cooking to reach room temperature; pat them thoroughly dry with paper towels.

2.Generously season both sides of the steaks with kosher salt and black pepper.

3.Heat the olive oil in a heavy cast-iron skillet over high heat until it begins to smoke slightly.

4.Place the steaks in the skillet and sear for 3-4 minutes without moving them until a deep brown crust forms.

5.Flip the steaks and immediately add the butter, smashed garlic cloves, rosemary, and thyme to the pan.

6.As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the hot garlic-herb butter for another 3 minutes for medium-rare.

7.Remove the steaks from the pan and transfer to a warm plate; pour the remaining pan juices over them.

8.Let the meat rest for at least 5 minutes before slicing to ensure the juices redistribute.