How to cook a steak on the stove like a boss.
Buy the best quality cuts you can get. Steaks are like shoes, you get what you pay for. My faves are a New York strip, ribeye or filet mignon. The latter has less fat so a bit more oil prior to searing is a good idea (See step 3). Your cuts should be about 1 1/2 inches thick for the strip and ribeye, could be 2 inches or even more for the filet.
Season steaks with coarse salt (essential) and freshly ground pepper (optional) and let sit at least 30 minutes at room temperature before cooking.
Heat a heavy, durable pan (cast iron for extra credit) till is very hot over medium high heat. Hit it with a bit of canola oil, swirl a bit to cover.
Add steaks. DO NOT POKE OR PROD them, let them alone to sear, for best mind-blowing crust-creating glory.
Turn after about 3 minutes, when steak is ready to release from the cooking surface. Add a quarter of a stick of butter and some sprigs of fresh thyme or rosemary. Sear another 3 to 4 minutes on the second side, then baste with the herb-infused butter before removing to rest.
This will give you a rare to medium-rare result. If more doneness is required, have a 425°F oven at the ready and put your ovenproof pan in for another 3 to 6 minutes as desired.
LET REST out of pan for 5 to 10 minutes ideally covered in aluminum foil. Slice against the grain, and serve to fireworks and applause.