Remove steaks from package and pat dry. Place on a plate and season very well on both sides with salt and pepper. Kosher salt and cracked black pepper is best. Then let the meat rest on the counter for at least 30 minutes.
Add 3 tablespoons of the butter to a heavy skillet. Let the butter melt and let the skillet get very hot, but not smoking.
Add the steaks to the skillet and let them cook for about 5 to 6 minutes. My steaks were about 1 inch thick. If your steaks are thicker or thinner, adjust the cook time to less or more. Flip the steaks only one time, and let the other side cook for about 5 to 6 minutes. The turn off heat and let the steaks rest in the pan for five minutes, then put on cutting board, cover loosely with foil and let rest ten minutes.
In the meantime, slice your french bread into thicker slices, a little less than 1 inch thick. Soften your butter if it is not soft and spread each slice with butter, then salt and pepper each slice and add a sprinkle of garlic powder and parsley.
I placed my bread slices in my air fryer for 5 minutes at 360 degrees. They can also be baked in the oven until crispy. Whichever way you cook your bread keep an eye on them so they don’t get too well done.
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