°2 lb New York strip loin steaks (2 steaks) or rib eye or top sirloin steak (1 lb each steak, 1 1/4-inch thick)
°1/2 tablespoon vegetable oil or any high heat cooking oil like canola oil or extra light olive oil
°1 1/2 tsp sea salt
°1 tsp freshly ground black pepper
°2 tsp unsalted butter
°2 garlic cloves peeled and cut into wedges
°1 sprig of fresh rosemary


Take your steaks out of the fridge and let them come to room temperature before cooking (30 min for thin steaks, about an hour for thick steaks)
Use a good heavy pot…preferably a cast iron skillet or ST grill
Oil your pan well AFTER it's heated! (medium-high heat)
Generously season your steak on both sides.

Once you place your steak in the pan, DO NOT touch/turn it for at least 3-4 minutes until a nice sear forms. When you flip the steaks, let them cook for 3-4 minutes on the other side.
If your steaks are thick, you should finish them in a hot preheated 375° oven for 5 to 10 minutes for a medium to medium quality steak.

Enjoy !