1. Before we start: Gather all the ingredients and tools, and decide whether you prefer to make the aromatics in the pan after searing or use compound butter. If you’re using compound butter, make it ahead of time so it’s ready to go (ideally while the steak is dry-brining). Then follow the steps below.

Prepare the Steak

1. Trim off any excess fat or silver skin, and cut the steak into smaller pieces if needed, so it fits easily in the pan. This is especially important for cuts like skirt, flap (bavette), hanger, or flank, since they’re often available as one long, uneven piece rather than pre-cut, ready-to-cook steaks. If your steak is already well-trimmed and evenly sized, move on to the next step.
2. Pat the steak dry with paper towels on both sides to remove surface moisture. Season generously with kosher salt (about 1/2 teaspoon per side), then place the salted steak on a wire rack set over a baking sheet and let it rest for 1 to 6 hours.
3. One hour at room temperature is the bare minimum. For a much better crust and flavor, refrigerate it uncovered for 4–6 hours.
4. Before cooking, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes.

Preheat the Pan

1. Heat a heavy skillet over medium-high heat for 3 minutes.
2. Add 2 tablespoons of a high-smoke point oil and let it heat for another minute.
3. While the pan is preheating, pat the steak dry one more time, then season both sides with finely ground black pepper (don’t use coarse pepper). Once the pan and oil are hot, the steak is ready to cook in the next step.

Cook the Steak

1. Pan-searing creates a lot of smoke, so turn on the exhaust fan or open a window to ventilate the area.
2. Place the steak in the hot pan and press gently with tongs to ensure even contact with the surface. For cuts like picanha or strip steak, start fat-side down to render and crisp the fat. Then flip to the other side and continue searing.
   
3. Flip the steak every 30 seconds until the internal temperature is about 20°F (11°C) below your target doneness (see temperature chart below).
4. Then, remove the steak from the pan and let it rest on a wooden cutting board or a rack for about 5 minutes before slicing.
5. While the steak rests, move on to the next step and prepare the aromatics (optional).

Add the Aromatics (Optional)

1. While the steak is resting, use the same pan to prepare the aromatics. Add the garlic and thyme/rosemary, and let the garlic brown lightly.
2. Add the butter, then immediately reduce the heat to medium-low. Once the butter is melted and infused with flavor, turn off the heat and set the pan aside until the steak is ready to serve.
3. Alternatively, add a few thin slices of your favorite compound butter (I like the garlic-herb one) on top of the steak immediately after you remove it from the pan, and let it melt over the surface as the steak rests.

Serve the Steak

1. After resting, slice the steak and spoon the melted butter with garlic and herbs from the pan over the top (if you used it instead of compound butter).
2. For cuts with coarse, long muscle fibers, such as skirt steak, picanha, flank steak, or hanger steak, always slice against the grain to keep the pieces easier to chew (see notes).