Garlic Butter Basted Steakhouse Steak

Garlic Butter Basted Steakhouse Steak For Steaks: 4 7-8 ounce (200 gram) steaks, 1-inch thick (rib-eye, scotch fillet, New York strip, porterhouse, sirloin or rump) Salt and pepper, to season 2 tablespoons olive oil, divided 4 tablespoons butter, divided 6 garlic cloves lightly crushed with the back of a knife, divided 6-8 thyme or rosemary sprigs, divided Take steaks out of the refrigerator for at least 20 minutes before cooking. Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. Season steaks all over with salt and pepper just before they go into the pan. When pan begins smoking, lay the steak into the pan away from you I(one or two at a time) and cook for 1-2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until you get a nice, even gold colour and crisp texture on the steaks. Sear the sides to render the fat for a further minute. Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme (or rosemary), and 3 garlic cloves to the pan. Allow the butter to foam a little while frying the herbs and garlic for 1 minute to release flavours into the pan. Place cloves on top of steaks and baste with the butter (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon). Baste constantly while cooking for a further minute or two until done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.) Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steak.