Perfect Steak on the Stove

2, 1" thick rib-eye or sirloin steaks (about 12 oz each)
1 t. salt
3 T. butter
3 cloves garlic, smashed
2-3 sprigs fresh thyme or rosemary (optional)
steak rub (monterey, lemon pepper, etc..)

Remove steaks from refrigerator 30 minutes before cooking. Place on paper towel lined plate and pat dry. This will make for a better crust on the steaks. Before cooking salt  the steaks on all sides. Heat a non-sprayed 12" cast iron or heavy duty skillet until it starts to smoke. Place the steaks in the pan and cook until enough of the crust has formed and meat is a brownish red in color. Flip to cook on other side until desired doneness is achieved. Do not add other ingredients until steak is done. Carefully add the butter, garlic, herbs and seasonings to the pan. Tilt the pan to baste the butter over the steaks. Flip the steaks to coat the other side. Begin checking  the internal temperature of the steaks at 4-6 minutes total cook time for your preferred doneness*. Place the steaks on a plate to rest for 5 minutes. Placing the steaks in the microwave will keep them hot while resting. Place the steaks on a cutting board and thinly slice across the grain. Serve immediately with the pan juices and your favorite steak sauce if desired. (I prefer them without any sauce).

*Doneness chart:
4-5 minutes for rare (125 degrees)
7-8 minutes for medium rare (130 degrees)
8-9 minutes for medium (140 degrees)
10+ minutes for well done (145+ degrees)

Temperatures will continue to rise while resting.