Choose your steak well. Look for even thickness and good marbling. A 1 to 1.5-inch steak is ideal for a great sear and a juicy center.

Let it come to room temp. Take the steak out of the fridge 30–45 minutes before cooking. This helps it cook evenly.

Dry and season. Pat both sides very dry with paper towels. Season generously with kosher salt and black pepper. Don’t be shy—some of it will fall off in the pan.

Pan-sear method (stovetop): Preheat a heavy skillet (cast iron works best) over medium-high heat until very hot.

Add 1–2 teaspoons oil and swirl to coat. When the oil shimmers, add the steak.

Sear without moving for 2–3 minutes until a deep crust forms. Flip and sear another 2–3 minutes.

Reduce heat to medium. Add butter, garlic, and herbs to the pan. Tilt the pan and spoon the foaming butter over the steak for 1–2 minutes.

Check temperature: about 120–125°F for medium-rare, 130–135°F for medium. Pull it a few degrees early; it will rise as it rests.

Grill method: Preheat grill to high (450–500°F). Clean and oil grates.

Grill steak 3–4 minutes per side over direct heat for medium-rare, using the lid to control flare-ups.

Move to indirect heat if needed to finish to temp. Optionally, baste with melted butter and herbs off the flame.

Oven-finish method: Sear steak 2 minutes per side in a hot skillet. Transfer to a 400°F oven for 4–6 minutes, depending on thickness and desired doneness.

Baste with butter and herbs in the last minute of searing or as it comes out of the oven.

Rest and slice. Transfer to a cutting board and rest 5–10 minutes. Slice against the grain or serve whole. Finish with a tiny sprinkle of flaky salt and a squeeze of lemon if you like.

Simple pan sauce (optional): After removing the steak, pour off excess fat, leaving about a tablespoon. Add a splash of beef stock or wine, scrape up browned bits, and simmer 1–2 minutes. Whisk in a knob of butter and adjust seasoning.