Pat the steaks completely dry and season both sides evenly with the steakhouse seasoning.
Heat a large cast-iron skillet over medium-high heat for 4 minutes until a water droplet evaporates almost immediately.
Add the oil, lay in 2 steaks without crowding and sear untouched for 3 minutes until a deep brown crust releases from the pan.
Flip the steaks, add half the butter and garlic, and baste for 2 to 4 minutes to the requested doneness; for minimum food-safety guidance, cook whole beef steaks to 145°F and rest 3 minutes.
Transfer the steaks to a warm plate, repeat with the remaining steaks, butter and garlic, and keep the pan hot between batches.
Rest every steak for at least 5 minutes before slicing across the grain.
