Yep, every time! That's assuming you have a great piece of grass-fed steak to begin with. Make sure you bring it to room temperature or the cook times can get tricky.

You need:

1 1.5" thick grass-fed steak (I use ribeye in the video)

Salt

Pepper

1 Tbsp grass-fed butter

1 Tbsp canola or olive oil (I use canola because the taste is more neutral)

Salt and pepper steak liberally 15-30 minutes before cooking. And I mean LIBERALLY. That is what is going to form the awesome crust on top. Turn the heat to medium-high and heat oil if using.

Cook steak 3.5 minutes, flip. Cook another 3 minutes, add the butter. Using a spoon, baste the steak in the butter for 45-60 seconds, then remove to a plate to rest.

Let the steak rest for 7 minutes, then enjoy every bite.

Note: this makes a very consistent medium rare, so adjust on either side of the cooking times to make it the way you prefer.