2Heat two large cast-iron pans over high heat for 8 minutes. Drizzle 2 tablespoons olive oil over the steaks, and place them in the hot pans. Sear them 2 minutes, and then add a tablespoon of butter to each pan. Cook another 2 minutes or so, until the steaks are well browned and caramelized. Turn the steaks over, and cook them about 3 to 4 minutes more for medium-rare. Baste the steaks often with the butter by carefully tipping the pan, scooping up the butter with a spoon, and pouring it over the tops of the steaks. When the steaks have reached the desired degree of doneness, remove them from the pan and rest them on a wire rack (so they don’t steam and continue cooking).
3Toss the watercress with the super-good extra-virgin olive oil, salt, pepper, and a squeeze of lemon juice. Taste for balance and seasoning.
