Yep, every time! That's assuming you have a great piece of grass-fed steak to begin with. Make sure you bring it to room temperature or the cook times can get tricky.
1 1.5" thick grass-fed steak (I use ribeye in the video)
1 Tbsp grass-fed butter
1 Tbsp canola or olive oil (I use canola because the taste is more neutral)
Turn the heat to medium-high and heat the canola oil. Salt and pepper the steak liberally. And I mean LIBERALLY. That is what is going to form the awesome crust on top.
After 3.5 minutes, flip. Cook another 3 minutes, and add the butter. Using a spoon, baste the steak in the butter for 45-60 seconds, then remove to a plate to rest.
Let the steak rest for 5 minutes, then enjoy every bite.
Note: this makes a very consistent medium rare, so adjust on either side of the cooking times to make it the way you prefer.