Pat your steak dry with paper towels and allow it to sit and reach room temp, on the counter, for about 20 minutes.

Season both sides with sea salt and pepper.

Heat a skillet or heavy-bottom pan over medium-high heat until it's really hot.

Drizzle your fat/oil of choice in the pan and carefully add the steak.

Cook for 2-3 minutes, or until a golden-brown crust is developed.

Flip the steak and rub the developed crust with your garlic.

Cook for another 2-3 minutes for rare. For medium-rare cook it a bit longer, around 4-6 minutes.

Full, precise temperature guide to cooking the perfect steak with full internal temps listed (which is the best indicator of doneness) is written for you above in the description.

Transfer your steak to a cutting board, rub the other side of your steak with the garlic clove, then place the crushed garlic on top and cover with a large lid.

Allow your steak to sit for about 5 minutes, to seal in all the juices.

Remove the lid and slice against the grain.

Serve immediately and enjoy!