Ingredients:

- 1 high-quality steak (ribeye, sirloin, or filet mignon)

- 1 tablespoon olive oil

- Salt (to taste)

- Black pepper (to taste)

- 2 garlic cloves (crushed)

- 2 sprigs of fresh rosemary or thyme

- 2 tablespoons unsalted butter

Instructions:

1. Bring the steak to room temperature: Remove the steak from the fridge and let it sit for 20-30 minutes to reach room temperature. This ensures even cooking.

2. Season the steak: Pat the steak dry with a paper towel. Rub both sides with olive oil, then generously season with salt and black pepper.

3. Preheat the pan: Heat a heavy skillet (cast iron is ideal) over high heat until it’s very hot. You should see a slight smoke.

4. Sear the steak: Place the steak in the pan and let it sear undisturbed for 2-3 minutes, forming a golden-brown crust. Flip and sear the other side for another 2-3 minutes.

5. Add flavor: Lower the heat to medium. Add the crushed garlic, rosemary, and butter to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1-2 minutes to infuse flavor.

6. Check doneness: Use a meat thermometer to check the internal temperature: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.

7. Rest the steak: Remove the steak from the pan and let it rest on a plate for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

8. Serve: Slice the steak against the grain and serve immediately with your favorite sides.

Enjoy your perfectly cooked steak!