To cook a perfect steak, start by bringing it to room temperature and seasoning it generously with salt and pepper. Heat a heavy-bottomed frying pan or cast iron skillet on high until very hot, then coat the steak lightly with a high smoke point oil like sunflower or vegetable oil. Place the steak in the pan and cook for around 3 to 4 minutes per side for medium doneness, flipping every minute or so to develop an even crust. Towards the last minute of cooking, add butter, crushed garlic cloves, and fresh herbs like thyme or rosemary to the pan. Baste the steak continuously with the melted butter and aromatics to enhance flavor. After cooking, remove the steak from the pan and let it rest for about 5 minutes before serving to allow the juices to redistribute. This technique ensures a flavorful, juicy steak with a deliciously caramelized crust. Key ingredients: quality steak (e.g., ribeye or sirloin, about 2–2.5 cm thick), high smoke point oil, salt, pepper, butter, garlic, thyme or rosemary. Step-by-step highlights:

• Bring steak to room temperature.
• Season steak with salt and pepper.
• Heat pan to very hot, add oil, sear steak on one side for 3-4 minutes.
• Flip steak, sear other side, turning every minute.
• Add butter, garlic, and herbs for basting in last minute.
• Rest steak off the heat for 5 minutes before serving.

This method works well for medium-rare to medium steaks and creates a beautifully flavored crust and juicy interior.