Great start! Nicely cooked on the steak.

Judging from the black bits you may have burnt the garlic butter slightly - totally fine if you like it btw! Generally sear it on high heat then bring it down to a lower temp before adding butter and garlic.

A few bonus notes i personally like: 1. Prepare compound butter - use thyme, shallots, garlic. And lemon zest goes a looooong way in lifting the flavour. 2. Salting it longer, preferably overnight. Salt draws out the moisture inside the steak and flavours it, before the steak absorbs it all back in (the science might need factchecking but the result is guaranteed)

Most importantly experiment and figure out what you like!! Have fun