Preparing the Steak

1. Bring the Steak to Room Temperature: Take the steaks out of the refrigerator about 30 minutes before cooking. Allowing the steaks to come to room temperature ensures even cooking.
2. Season the Steak: Pat the steaks dry with paper towels to remove any moisture (this helps in getting a good sear). Generously season both sides with salt and freshly ground black pepper. You can also add crushed red pepper flakes if you prefer a slight kick.

Cooking the Steak

3. Preheat the Pan: Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Once the pan is hot, add the olive oil and let it heat up for about 1 minute.
4. Sear the Steaks: Place the steaks in the hot skillet. Do not move them around once they’re in the pan, as this will prevent a nice sear. For a 1-inch thick steak, cook for about 4-5 minutes on the first side. Flip the steak and cook for another 4-5 minutes for medium-rare. Adjust the cooking time depending on your preferred doneness:
   • For rare, cook 3-4 minutes per side.
   • For medium, cook 5-6 minutes per side.
   • For well-done, cook 6-7 minutes per side.
5. Check for Doneness: Use a meat thermometer to check the internal temperature if needed:
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
   • Well-done: 160°F (71°C)
6. Rest the Steaks: Remove the steaks from the pan and set them aside on a plate to rest. This helps redistribute the juices for a juicier steak.

Preparing the Butter Sauce

7. Melt the Butter: In the same pan, lower the heat to medium. Add the butter, and let it melt. As it melts, use a wooden spoon to scrape up any browned bits from the bottom of the pan (these add flavor to your sauce).
8. Add Garlic and Herbs: Once the butter is melted, add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
9. Optional Lemon Juice: For an added layer of flavor, you can squeeze in a small amount of fresh lemon juice to balance the richness of the butter sauce. This is optional but adds a nice brightness.
10. Baste the Steaks: Once the garlic and herbs are cooked, return the steaks to the pan. Use a spoon to baste the steaks with the butter sauce. Spoon the sauce over the steaks for 1-2 minutes to soak in the flavors.

Serving the Steak

11. Serve the Steaks: Transfer the steaks to plates. Drizzle some of the butter sauce from the pan over the steaks. You can garnish with freshly chopped parsley for a pop of color.
12. Enjoy: Serve the steak immediately with your favorite sides, such as mashed potatoes, sautéed vegetables, or a fresh salad.