Start by taking your New York steaks out of the fridge. Let them sit at room temperature for about 30 minutes. This ensures even cooking. Pat them dry with paper towels. The dryer the surface, the better the sear. Season both sides generously with salt, pepper, and smoked paprika.

In a large skillet or frying pan, heat up your extra virgin olive oil over medium-high heat. It’s ready when the oil starts shimmering but isn’t smoking.

Once the oil is hot, gently lay the steaks in the pan. Don’t overcrowd the pan; the beef needs room to breathe. Sear each side for about 4-5 minutes. You’re looking for a gorgeous brown crust.

After flipping the steaks, add the smashed garlic, thyme, and rosemary. Then, automatically add the butter to the pan. Spoon the melting butter and herbs over the steaks for flavor. This method is known as basting.

To check doneness, you can use a meat thermometer. Aim for 130°F for medium-rare, 140°F for medium, and 160°F for well done. Remember, the steak keeps cooking even after you take it off the heat, so factor that in.

Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate for at least 10 minutes. This step allows juices to redistribute throughout the meat.

Slice the steaks against the grain, and serve with your favorite sides. The aroma filling your kitchen (and home) while cooking is unbeatable. Your taste buds are in for a treat!