Make the garlic butter by combining the 1/2 cup butter, 3 cloves garlic, 1/2 tsp kosher salt, and 1/4 tsp pepper in a bowl. Transfer onto a piece of parchment paper and shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.

Preheat oven to broil. Place an oven-proof skillet in the oven. I use a cast iron skillet.

Using paper towels, pat both sides of the steak dry.  Season with salt and pepper to taste.

Remove the skillet from the oven and drizzle with some olive oil. Place on the stove top over medium-high heat. Turn oven now to preheat to 400 degrees.

Once the pan is hot, place the steak in the skillet and cook for about 1 minute until a dark crust has formed. Use tongs to flip and cook for an additional 60 seconds.

Place your skillet into the oven and cook at 400 degrees until desired doneness is reached. For a 1 1/2 inch steak - Rare: 2 minutes (cook to 120 degrees F) Medium Rare: 3 minutes (cook to 130 degrees F) Medium: 4 minutes (cook to 140 degrees F) Medium-well: 5 minutes (cook to 150 degrees F) Well-done: 6 minutes (cook to 160 degrees F)

Place steaks on a plate and allow rest for 3-5 minutes, tented with foil. Serve immediately with a slice of garlic butter.