Prepare the Seasoning Blend: In a small bowl, combine the fine sea salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, ground cumin, dried oregano, dried thyme, and celery salt. Stir thoroughly until all the spices are evenly distributed and the mixture has a consistent, reddish-brown hue. You should be able to smell the warm, earthy aromas of the combined spices.

Prepare the Steaks: Pat your steaks dry very thoroughly with kitchen paper. This is a crucial step for achieving a proper sear. Season generously all over with the prepared spice blend. Don't be shy – you want a good coating. Press the seasoning gently into the meat with your hands to help it adhere. The steaks will look richly coated, with the dark red and black specks of the spices visible.

Preheat Your Cooking Surface: Place a heavy-bottomed pan, cast iron skillet, or grill pan over a high heat. Let it heat for 3-5 minutes until it's smoking slightly and you can feel intense heat radiating from it. This high heat is essential for developing a beautiful crust.

Add Oil and Sear: Add the olive oil or vegetable oil to the hot pan. It should shimmer immediately. Carefully place the seasoned steaks into the hot pan. You should hear an immediate, loud sizzle as the meat hits the hot surface. Cook for 2-3 minutes per side for a medium-rare steak, or longer for more doneness. The surface should turn a deep, caramelised brown.

Baste (Optional) and Finish Cooking: If using butter, add the unsalted butter to the pan after you've flipped the steaks once. As the butter melts, it will foam slightly. Tilt the pan and use a basting brush or spoon to continuously spoon the melted butter over the steaks. Continue cooking, flipping occasionally, until your desired internal temperature is reached (e.g., 55-60°C for medium-rare, 60-65°C for medium). The aroma of sizzling butter and spices will fill your kitchen.

Rest the Steaks: Once cooked, remove the steaks from the pan and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and succulent result. You'll notice the steaks feel softer to the touch after resting.