Now for the fun part. Heat your cast-iron skillet over medium-high heat until it’s smoking hot. I mean, smoking. A drop of water should dance across the surface like a tiny, terrified penguin.
Add a high-smoke-point oil like avocado or canola. Don’t use olive oil or butter yet; they’ll burn and make your kitchen smell like a sad campfire. Swirl the oil to coat the pan.
Gently lay your steak in the pan, away from you (hot oil splatters are not part of the recipe). Let it sit. Do not touch it. Resist the urge to poke, prod, or wiggle it. Let it sear for 4 to 5 minutes.
The Flip and the Butter Bath
After 4-5 minutes, flip the steak with your tongs. It should be a beautiful, deep brown color. If it’s pale, give it another minute. You want a crust that whispers “I am delicious and I know it.”
Cook the second side for another 4 minutes. Now, here’s the glorious part: add a big pat of butter, a couple of crushed garlic cloves, and a sprig of fresh thyme or rosemary. This is your steak’s spa treatment.
Tilt the pan slightly and use a spoon to baste the melting, herby butter over the steak. Do this for a minute or two. It’s messy, it’s glorious, and your kitchen will smell like a five-star bistro.
