Let the thick-cut steak rest at room temperature for about 30 minutes. Season with coarse salt and black pepper. Preheat your cast iron skillet over high heat for 5 minutes.

Place the seasoned steak in the hot pan. Sear for 3-4 minutes without moving, then flip and sear the other side for another 3-4 minutes.

Hold the steak vertically to sear the edges for about 1 minute each.

Lower heat to medium, add butter and minced garlic, and baste the steak with the melted butter for about 2 minutes.

Check for doneness using a meat thermometer; aim for 120°F for rare, 130°F for medium-rare, up to 160°F for well done.

Transfer the steak to a plate, cover with foil, and let it rest for 5-10 minutes before slicing.