Pat the steak dry with paper towels to remove excess moisture, then season generously with salt and pepper on both sides.
Heat a skillet over medium-high heat until it shimmers, and add a tablespoon of butter to melt, creating a hot, fragrant surface.
Place the steak into the hot skillet, laying it away from you to avoid splatters. Hear the sizzle as it starts to sear, and cook for 3-4 minutes without moving to develop a golden crust.
Use tongs or a spatula to flip the steak and sear the other side for an additional 3-4 minutes, until it’s nicely browned and cooked to your desired doneness.
Add the remaining butter and minced garlic to the pan, reducing heat slightly. Let the garlic sizzle and release its aroma as the butter melts and mixes with the steak juices.
Baste the steak with the fragrant butter and garlic mixture by tilting the pan and using a spoon to spoon the melted butter over the top for 1-2 minutes. This step will enhance flavor while keeping the meat juicy.
Remove the steak from the skillet and transfer to a cutting board. Let it rest for 5 minutes; this helps the juices redistribute and keeps the meat tender.
Slice the steak against the grain into thin, juicy strips, revealing a warm, pink center with a caramelized exterior coated in garlic butter.
Arrange the sliced steak on a serving plate, spoon over any remaining garlic butter from the pan, and serve immediately for a savory, flavorful meal.
