Flavor. The acid at the end is what the first attempt was missing. Dried herbs land softer than fresh in a pan sauce, so Worcestershire for savory depth or lemon for brightness makes a real difference. Add it off the heat so it does not cook off. Do not be shy with the flaky salt either, since salt on the cut faces reads much stronger than salt on the crust. For more flavor still, swap in fresh herbs, four thyme sprigs and two rosemary sprigs, or add a tablespoon of minced shallot to the butter with the garlic.
Temperature. This is the one that matters most. Start checking with the thermometer at the beginning of the basting, not the end. The steaks climb faster than expected once butter is in the pan. Waiting until the thermometer reads 150F means well done on the plate, which costs a lot of the beefy flavor.
Stainless steel pan. The steaks bond to the surface on contact and release on their own once a crust forms. If one will not lift, it is not ready. Forcing it tears the crust off into the pan. Stainless holds less heat than cast iron, so two steaks per batch maximum. The upside is that stainless builds better fond than cast iron, and all of it dissolves into the butter.
Fat choice. Lard has a smoke point around 370 to 390F and adds savory richness. Refined coconut oil also works. Avoid extra virgin olive oil, which breaks down and turns bitter at searing heat.
