Diamond-cut garlic butter steak toast

Diamond cut a thicker, unpounded steak, which allows more searing time.

Rub with oil, season with salt and pepper and sear in a very hot saute pan about a minute per side.

Turn off the heat, remove the steak, add a knob of butter and minced garlic and cook only 10 to 15 seconds in the hot pan.

Deglaze with a splash of water, let the heat dissipate a few seconds, and scrape the bottom with a spoon.

Season the sauce with black pepper and salt; add chopped Italian parsley (or tarragon or thyme).

Set the steak on a piece of toast and spoon the garlic butter sauce over.