How to make the best steak ever... on top of the stove

If you're one of those people who think that a great steak can only be a achieved on a grill, this one may surprise you.

It happens pretty quickly, so here we go.

First, take out the steak out of the fridge and have it sitting outside until it's no longer cold.

Preferably from your garden, get a few twigs of basil, rosemary, and garlic cloves.

Crush the cloves, with the skin on and all, under a knife.

Also, have a spoonful of butter sitting around.  Here's a good way to make your own healthy butter.

And don't forget the salt and pepper.

Heat up the skillet to pretty hot but steady; we don't want to burn this, but we do want quite a bit of heat so that it sizzles.

Quickly pour some olive oil onto the skillet and place the stake onto the skillet.  It should sizzle.

After a minute, flip it, and keep flipping every minute, that way it cooks quite evenly.  I like mine medium raw, so I take it off the heat only after about 4 flips or so.

While you're doing all this flipping, throw in the spices mentioned above, but do not salt it until the very end.

When it's about to be done the way you like it, put the butter into the mix.   This is what's going to make this sooo good.

When you remove the steak from the skillet, let it sit there for a minute or two before you stick a fork into it.  You never want to stick forks into meat on a skillet because all the juices you just seared in will find a way to escape the meat.

Now you can add a salad or what ever else you'd like to add to this dish.

Here's a lamb version, which I sprinkled with the best spice on planet earth, Thai Curry, which you can find in the seafood department of Whole Foods, to which I added onions.

Try it... Yummm...