Prepare the Steak: Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels to remove any excess moisture.

Season the Steak:

   - Generously season both sides of the steak with sea salt and freshly ground black pepper. Press the seasoning into the meat to ensure it adheres well.

Preheat the Black Iron Skillet: Place your black iron skillet on the stovetop over high heat. Let it heat up until it's very hot, about 5-7 minutes. Test the temperature by sprinkling a few drops of water onto the skillet – they should sizzle and evaporate immediately.

Sear the Steak: Once the skillet is hot, add a drizzle of olive oil or clarified butter to the pan. Swirl the oil or butter to coat the bottom of the skillet evenly.

Carefully place the seasoned steak into the hot skillet. Cook without moving it for about 3-4 minutes, or until a deep brown crust forms on the bottom side.

Flip the steak using tongs and sear the other side for an additional 3-4 minutes, or until desired doneness is reached. For medium-rare, aim for an internal temperature of about 54°C.

Add Garlic and Thyme: About halfway through the cooking process, add the minced garlic and fresh thyme sprigs to the skillet. Use a spoon to baste the steak with the infused oil or butter.

Rest the Steak: Once the steak is cooked to your liking, remove it from the skillet and transfer it to a cutting board or plate. Let it rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.

Serve and Enjoy: Slice the rested steak against the grain and serve immediately. Garnish with any remaining garlic and thyme from the skillet if desired. Enjoy your perfectly cooked, flavourful steak!