Pat the steak completely dry with paper towels. Season generously on all sides with salt and black pepper.

Heat olive oil in a large heavy skillet (ideally cast iron) over high heat until just starting to smoke. Add steak and sear for 3–4 minutes without moving until a deep-brown crust forms.

Turn the steak over and reduce heat to medium-high.

Add the butter and garlic to the skillet. Once the butter is foaming, use a spoon to pour the melted garlic butter over the steak repeatedly for 3–4 minutes.

Remove from heat when the steak reaches your desired doneness.

Transfer the steak to a plate and pour the remaining pan sauce over it. Let rest for 5 minutes before slicing. Garnish with fresh chives.