Want perfect pan-seared steaks? This recipe will get you there. It starts with pre-salting the beef, which ensures perfectly seasoned meat all over. Then you sear the steaks in hot oil, flipping them over and over for maximum browning without too much overcooking under the surface. They're finished with a bath in melted butter for even more silky, rich, and delicious meat. This recipe works for rib eye, porterhouse, T-bone, tenderloin, or strip steak.