Instructions
Preparation
1
Bring steaks to room temperature. Remove from the fridge 30–40 minutes before cooking.
2
Pat the steaks completely dry with paper towels before seasoning.
3
Season generously with salt, pepper, and garlic powder on all surfaces.
Searing
4
Preheat your cast iron skillet over high heat for 3–4 minutes, until it begins to smoke.
5
Add avocado oil and swirl to coat.
6
Lay the steaks away from you into the pan. Press gently to maximize surface contact.
7
Sear undisturbed for 3–4 minutes until a deep mahogany crust forms and the steak releases naturally from the pan.
Finishing
8
Flip and add the basting butter. Turn the steaks, then add butter, smashed garlic, and thyme to the pan.
9
As the butter melts and foams, tilt the pan and use a spoon to continuously baste the tops of the steaks for 1 minute.
10
Transfer to the oven. Slide the entire skillet into a preheated 400°F oven.
11
Cook for 4–6 minutes for medium-rare, checking with an instant-read thermometer. Target internal temp: 130–135°F / 54–57°C for medium-rare.
Resting and Serving
12
Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–7 minutes.
13
Slice against the grain and finish with a pinch of flaky sea salt.