2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
1 1/2 tsp sea salt
1 tsp black pepper freshly ground
2 Tbsp unsalted butter
2 cloves garlic peeled and quartered
1 sprig of fresh rosemary
Eliminate your steaks from the cooler and permit them to come to room temp prior to cooking (30 min for slender steaks about an hour for thick steaks)Utilize a decent weighty container… ideally a Cast Iron skillet or ST barbecueOil your container well AFTER it is warmed! (drug high hotness)Season your steak generously on the two sides. McCormick, Weber, Steakhouse are generally great brands and you can likely observe them in your neighborhood supermarkets.When you place your steak in the container DO NOT touch/turn them for something like 3-4 minutes until a pleasant burn is framed. At the point when you flip the steaks over permit them to cook 3-4 minutes on the opposite side.Assuming that your steaks are thick you ought to complete them in a hot broiler preheated to 375° somewhere in the range of 5 to 10 minutes for a prescription to medications great steak.