Juicy Cast Iron Steak with the Perfect Crust 

For the last 10 minutes of rest time, season the steak on both sides with salt and pepper and preheat your cast iron skillet over medium-high heat on the stovetop. (Lower the heat if the pan is smoking too much)

Pat the steak dry on both sides to remove any excess moisture on the outside, place the steak in the cast iron skillet and cook for 30 seconds without touching it. Flip it over and cook for another 30 seconds without touching it.

Place the garlic cloves and fresh herbs on top of the steak and add the butter to the skillet to melt.

Baste the steak with the melted butter until it is cooked to your desired internal temperature. Flip the steak every 60 seconds during cooking to help reinforce the crust. If the butter starts to brown too quickly, lower the heat. (The total time for this process will take approximately 3-5 minutes, depending on the thickness of the steak and your desired temperature - For preciseness, use an instant-read kitchen thermometer).

Let the steak rest on a cutting board for 10 minutes, then slice and serve drizzled with the garlic herb-infused butter from the pan.