Ingredients:

  • 1 (12 oz / 340g) Ribeye or Sirloin steak
  • 1 tbsp (15ml) Avocado oil
  • 1 tsp (6g) Coarse Kosher salt
  • ½ tsp (1g) Freshly cracked black pepper
  • 3 tbsp (42g) Unsalted butter
  • 3 cloves (9g) Garlic, smashed
  • 3 sprigs (1g) Fresh thyme or rosemary

Instructions:

  1. Remove the steak from the fridge 30 minutes before cooking to temper.
  2. Use paper towels to pat the steak aggressively dry on all sides to ensure a proper sear.
  3. Season the steak generously with salt and pepper on all sides.
  4. Heat a cast-iron skillet over high heat with avocado oil until the oil shimmers and barely begins to smoke.
  5. Carefully place the steak in the pan, laying it away from you. Press down slightly for full contact.
  6. Sear for 3–4 minutes without moving the steak until a deep mahogany crust forms, then flip.
  7. Use tongs to hold the steak on its side to render the fat cap until golden and crispy.
  8. Reduce heat to medium-high and add butter, smashed garlic, and herbs.
  9. Tilt the pan and continuously spoon the bubbling butter over the steak for the final 2–3 minutes of cooking.
  10. Remove steak from pan and let it rest for 5 minutes before slicing to ensure juices redistribute.