steak

Ingredients

1 (1-inch thick) ribeye or New York strip steak (about 12 oz)	1 tbsp kosher salt (adjust for thinner cuts)	1 tsp freshly ground black pepper	2 tbsp unsalted butter (cold, for richer flavor)
3 garlic cloves, minced (or 1 tsp garlic powder in a pinch)	1 tbsp olive oil (or any high-smoke-point oil)	2 sprigs fresh thyme (optional, for aroma)

1Pat the steak dry with paper towels to ensure a crisp sear. 2Season both sides of the steak evenly with salt and pepper, pressing gently to adhere. 3Heat a cast-iron skillet over medium-high heat for 2 minutes until very hot (about 400°F). 4Add olive oil to the skillet, swirling to coat the bottom. 5Place the steak in the skillet and cook undisturbed for 3 6minutes to form a golden crust. 7Flip the steak using tongs and cook for another 3 minutes for medium-rare (125°F internal temp). 8Reduce heat to low and add butter, garlic, and thyme (if using) to the skillet. 9Tilt the skillet slightly and spoon the melted garlic butter over the steak for 1 minute. 10Transfer the steak to a cutting board and let it rest for 5 minutes to redistribute juices.