Start by taking your steaks out of the fridge. Let them come to room temperature for about 30 minutes before cooking. This helps them cook more evenly. Pat them dry with a paper towel. This will facilitate a better sear when they hit the pan.

Generously sprinkle both sides of the steaks with sea salt, black pepper, and smoked paprika. Massage the seasonings into the steak for maximum flavor.

In a large skillet, heat the olive oil over medium-high heat. Let it become shimmering hot—this ensures a great sear.

Add the steaks to the skillet. Avoid overcrowding; you want each steak to have its space for that golden crust. Cook for about 4-5 minutes without moving them.

Once you see a nice brown crust on one side, flip the steaks. Add the whole garlic cloves to the pan, allowing them to infuse their flavor into the oil. Cook for another 4-5 minutes, depending on your preferred doneness.

In the last couple of minutes of cooking, reduce the heat to medium-low. Add the butter and fresh thyme to the pan. As the butter melts, use a spoon to baste the butter over the steaks. This enhances the flavor and keeps them moist.

Once you’ve achieved your desired doneness, turn off the heat. Remove the steaks from the skillet and transfer them to a plate.

Pour the Worcestershire sauce and freshly squeezed lemon juice over the steaks, adding brightness and depth of flavor.

Let the steaks rest for about 5-10 minutes, covered with foil. This step allows juices to redistribute, leading to a juicier steak.

Slice against the grain and serve. Don’t forget to include those roasted garlic cloves, and spoon some of that delicious lemon garlic butter over the top. Enjoy every bit!