Pat the steak dry with paper towels to remove excess moisture, ensuring a good sear.
Season both sides generously with salt and black pepper, pressing the spices into the meat for flavor.
Heat your grill or cast iron skillet over medium-high heat until it’s hot and slightly smoky, about 3-5 minutes, then add the olive oil and swirl to coat.
Place the steak onto the hot surface with a controlled downward press, listening for a sizzle. Let it sear for 3-4 minutes without moving, until it develops a deep golden crust.
Flip the steak using tongs, then cook for another 3-4 minutes for medium-rare, adjusting time for desired doneness.
Remove the steak from the heat and let it rest on a plate for at least 5 minutes; this allows the juices to redistribute, keeping the meat tender and moist.
While the steak rests, melt the butter in a small skillet over low heat, then add the minced garlic. Sauté gently until fragrant, about 1-2 minutes, until the garlic is golden but not burnt.
Pour the fragrant garlic butter over the rested steak, allowing the butter to seep into the meat for enhanced flavor and sheen.
Slice the steak against the grain and serve immediately with the garlic butter drizzle on top for maximum flavor and visual appeal.
