Instructions

• Remove the 4 steaks from the refrigerator and let them sit at room temperature for at least 20 minutes.
• Divide the steaks into two batches of 2 steaks each.
• Season all 4 steaks with the 1 pinch salt and 1 pinch pepper just before cooking.
• Heat a large cast-iron skillet or heavy-duty pan over medium-high heat until it is very hot and just beginning to smoke.
• For the first batch, add 1 tablespoon of the olive oil to the pan and swirl to coat.
• Carefully place the first 2 steaks in the pan, laying them away from you. Sear undisturbed for 1–2 minutes, then flip and sear the other side for 1–2 minutes to develop a golden-brown crust.
• Sear the exposed edges (fat rim) of the steaks for about 30–60 seconds to render fat.
• Reduce the heat to medium-low. Add 2 tablespoons of the butter, 3 of the crushed garlic cloves, and 3–4 thyme (or rosemary) sprigs to the pan. Let the butter melt and foam for about 30 seconds to 1 minute so the garlic and herbs release their aroma.
• Holding the pan handle with an oven mitt, tilt the pan slightly toward you so the butter pools. Use a large spoon to baste the steaks continuously with the melted butter, garlic, and herbs for about 1–2 minutes, or until the steaks reach your desired doneness. (For well done, flip the steaks once or twice more and continue basting until done to your preference.)
• Remove and discard the garlic and herb sprigs from the pan. Transfer the two steaks to a plate, pour the pan juices over them, and let them rest for 5 minutes.
• Wipe the pan if needed, then repeat steps 5–10 with the remaining 1 tablespoon olive oil, 2 tablespoons butter, 3 garlic cloves, and 3–4 herb sprigs for the second batch of steaks.