How to Cook a Steak Without Firing Up the Grill
First, let your steak come up to room temperature before starting. Season generously with coarse salt and coarse cracked black pepper. Bring a skillet up to medium high heat. A cast iron pan works the best, and non-stick pans are not preferred.
Add a tablespoon of olive oil to the pan. Place seasoned steak in the pan and press down with your hand or a spatula to make sure all parts of the steak are making contact with the pan. Do this for about 30 seconds.
Next, rotate the steak around the skillet in a circular motion, while keeping contact with the bottom on the pan. Doing this takes advantage of the heat from the entire surface of the pan and creates a nice crust on the exterior of the steak. 4-5 rotations every 45 seconds is sufficient.
Flip steak once the first side has a nice sear on it. Press the steak down again for 30 seconds. Reduce heat to medium low. Add 3 tablespoons of butter, smashed garlic cloves, and aromatics (I use rosemary and/or thyme).
Next baste the steak with the butter and herbs. Place the steak opposite the handle of the pan and tilt the pan towards you. With a spoon, repeatedly spoon the herb and butter mixture on top of the steak. This makes the steak cook faster so keep an eye one the doneness, but it also enhances the flavors of the steak with the herbs, garlic and butter. Make sure to control the heat so the steak is still cooking but the heat doesn’t burn the butter.
Cook to your desired doneness.
Let steak rest for 10 minutes before slicing.