To cook a steak on the stove, start by patting the steak dry with paper towels and seasoning it generously with salt and pepper. Heat a heavy skillet (cast iron or stainless steel) over medium-high heat until very hot, then add a small amount of oil. When the oil is just about to smoke, place the steak in the pan and sear without moving it for about 2 to 5 minutes depending on steak thickness to develop a crust. Flip the steak, add butter, garlic, and herbs if desired, and baste the steak by spooning the melted butter over it while cooking on medium heat until it reaches the desired internal temperature (e.g., 125°F for medium-rare). Finally, transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes before slicing against the grain. Key points:

• Dry and season steak well.
• Use a hot heavy pan and a bit of oil.
• Sear steak 2-5 minutes per side depending on thickness.
• Add butter and aromatics for flavor and baste while cooking.
• Let steak rest before slicing to retain juices.
• Use a thermometer for perfect doneness.

This method delivers a flavorful crust and juicy interior, mimicking a steakhouse experience on the stove.