Bring the steaks to room temperature, about 30 minutes before cooking.

Season both sides of the steaks evenly with salt, pepper, garlic powder, and onion powder.

Heat a skillet over medium-high heat and add the olive oil, cooking until shimmering.

Add the steaks to the hot skillet and sear for 4-5 minutes on each side until a golden-brown crust forms.

Reduce heat to medium-low and pour in the whole milk, stirring gently to combine.

Cook the steaks in the milk sauce until the internal temperature reaches 130°F for medium-rare, about 3-5 minutes more.

In the last minute of cooking, stir in the butter until melted and the sauce is glossy.

Remove the steaks from the skillet and let them rest for 5 minutes before serving to retain juices.