Remove the steak from the refrigerator and place on a plate, uncovered, for 30–45 minutes until it’s no longer very cold. Pat both sides dry with paper towels to remove surface moisture.

2. Season

Just before cooking, season both sides generously and evenly with the kosher salt and freshly ground black pepper. Press the seasoning lightly so it adheres.

Cooking

3. Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 4–5 minutes until very hot. It should be smoking slightly. Add the neutral oil and swirl to coat the pan; the oil should shimmer.

4. Sear steak

Carefully place the steak in the hot pan. Do not move it. For a 1-inch thick steak: sear 3–4 minutes on the first side until a deep brown crust forms. Flip and sear the other side 2.5–4 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Adjust time by thickness and desired doneness.

5. Optional finish (basting)

If using butter and aromatics, reduce heat to medium-low after flipping. Add the butter, crushed garlic, and herb sprig to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter for 1–2 minutes to build flavor and help finish cooking.

6. Rest

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–10 minutes so juices redistribute (shorter for thinner cuts, longer for thicker).

7. Slice and serve

Slice against the grain if serving sliced; serve whole if preferred. Season lightly with more salt or pepper to taste and serve immediately.

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