1 tsp fragrant pepper
2 cup thick-cut prime beef ribeye, New York strip
1 cup or top sirloin steaks (approx. 12–14 oz each, 1.5 inches thick)
2 tbsp high-smoke-point oil (avocado or canola oil)
3 tbsp unsalted butter
3 cloves garlic, lightly crushed
3 sprigs fresh thyme or rosemary
1 tsp kosher salt