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Ingredients
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Steak
Method
Steak
Bring to temperature
Remove the 16 oz bone-in prime strip from the refrigerator and pat dry with paper towels. Leave at room temperature for 30–45 minutes to take the chill off (internal temperature should reach roughly 55–65°F / 13–18°C). This ensures even cooking.
Season
Just before cooking, season both sides liberally with kosher salt (about 1.5 tbs distributed evenly) and freshly ground black pepper (about 1 tsp). If using, sprinkle the garlic powder evenly. Press the seasoning gently into the meat so it adheres.
Add aromatics and butter
Reduce heat to medium. Add 2 tbs unsalted butter, 2 smashed garlic cloves, and the herb sprigs to the pan. As the butter melts, continuously spoon (baste) the melted butter and aromatics over the steak for 1–2 minutes to build flavor.
Finish to temperature
If the steak is not yet at desired doneness after searing and basting, transfer the skillet to a preheated oven at 400°F (204°C) for finish roasting, or reduce stovetop heat and continue cooking. Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 16 oz bone-in strip, expect about 4–8 additional minutes in the oven depending on thickness. Remove when thermometer reads 5°F below final target (carryover will raise temperature).
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute. This also finishes the carryover cooking.