Before anything, take the steak out of the refrigerator and let it sit for about 30 minutes. It’s a step many skip, but it ensures even cooking. When the steak is at room temperature, it responds better to the sear, locking in juices perfectly.

Generously sprinkle kosher salt and fresh pepper on both sides of the steak. Don’t shy away – this seasoning forms the crust that everyone loves. Simple yet fundamental to elevating the flavor game.

Heat your skillet over high heat until it’s almost smoking hot. Add a drizzle of vegetable oil, then carefully place the steak into the pan. The sizzle is pure music!

Cook the steak for 2-3 minutes on each side. Flip it only once to achieve that golden-brown crust. You’re capturing all that juicy, tasty goodness inside. 😍

Here’s where it gets exciting! Lower the heat slightly and add butter, rosemary, and thyme to the pan. Tilt the pan and use your spoon to baste the melted butter over the steak. This step adds richness and deep flavor to the meat.

Remove the steak from the pan and place it on a cutting board. Allow it to rest for at least 5 minutes before slicing. Resting redistributes all those amazing juices. Don’t skip this, even if you’re tempted to dig in right away.

Using a sharp knife, slice the steak against the grain for the most tender bites. Pour any pan juices over the top, add Gordon Ramsay’s signature steak sauce (optional), and enjoy every single bite.