NY Strip / Eye of Ribeye

Salt

Pepper

Sprig of rosemary

2 cloves garlic, smashed

1-2 tbsp olive oil

2 tbsp butter 

Take steak out of the fridge 30 minutes before you plan to cook it and season it well with the salt and pepper. Heat a cast iron pan over high heat until it is almost smoking. Add the olive oil and then put the steak into the pan. Add the butter, rosemary sprig, and garlic to pan. Once the butter melts, start basting the steak with the hot oil/butter. Cook for 4-7 minutes, until there is a good crust formed on the cooking side of the steak. Flip the steak and continue basting with the oil/butter for another several minutes. Use a meat thermometer to test the center for doneness. 120-130 degrees is rare, 130-135 is medium rare, 135-145 medium, 145-150 is medium well.