Ingredients:

  • 2 (8-10 ounce) steaks, such as ribeye, New York strip, or sirloin, about 1-1.5 inches thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground preferred
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme or rosemary (optional)

Instructions:

  1. Pat the steaks dry with paper towels. Season generously with salt and pepper.
  2. Place the oven-safe skillet in the oven and preheat to 450°F (232°C). It must be scorching hot.
  3. Carefully remove the hot skillet from the oven. Place the skillet on the stovetop over high heat. Add the olive oil and swirl to coat the pan.
  4. Place the steaks in the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms. Don't overcrowd the pan; sear in batches if necessary.
  5. Reduce the heat to medium. Add the butter, garlic, and thyme (or rosemary, if using) to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steaks with the butter mixture for about 1 minute.
  6. Transfer the skillet back to the preheated oven.
  7. Bake for 4-8 minutes, or until the internal temperature reaches your desired level of doneness. (Rare: 125°F (52°C), Medium-Rare: 130°F (54°C), Medium: 140°F (60°C), Medium-Well: 150°F (65°C), Well-Done: 160°F (71°C))
  8. Remove the skillet from the oven and transfer the steaks to a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes.
  9. Slice the steaks against the grain and serve immediately.