• Steak: Choice of cut (Ribeye, T-bone, Sirloin, Filet Mignon, etc.) 
• Seasonings: Salt, black pepper, optional herbs (rosemary, thyme) 
• Butter: For basting 
• Olive Oil: For searing 
• Garlic: Optional, for aromatic flavor

1. Preparation: Remove the steak from the refrigerator and let it come to room temperature. Season generously with salt and black pepper. Optionally, add a sprinkle of fresh herbs.

2. Cooking: Heat a heavy skillet or cast-iron pan over high heat and add olive oil. Once the oil is shimmering, place the steak in the pan. Sear each side for about 2-3 minutes until a crust forms.

3. Basting: Lower the heat to medium and add butter and garlic (optional) to the pan. Tilt the pan slightly to pool the melted butter and use a spoon to baste the steak continuously. Continue cooking until the steak reaches your desired level of doneness (medium-rare is recommended for most cuts).

4. Resting: Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute within the meat