Instructions
Preparation
1
Bring steaks to room temperature. Remove from the refrigerator 30-45 minutes before cooking.
2
Pat the surface completely dry with paper towels.
3
Season generously with kosher salt and cracked black pepper.
Searing
4
Preheat the skillet properly. Place a cast iron or stainless steel skillet over high heat for 3-4 minutes until it reaches searing temperature.
5
Add the avocado oil and heat until it just begins to shimmer with faint wisps of smoke.
6
Place steaks in the pan away from you to avoid oil splatter. Press each steak down firmly for 5 seconds with tongs to ensure full surface contact.
7
Sear undisturbed for 3-4 minutes for a 1-inch steak.
8
Flip the steak and sear the second side for 2-3 minutes.
Butter Basting
9
Reduce heat to medium. Add butter, crushed garlic cloves, thyme, and rosemary to the pan.
10
Tilt the pan at a 15-20 degree angle and use a large spoon to scoop the hot aromatic butter continuously over the top surface of the steak.
11
Baste for 60-90 seconds per side.
Resting
12
Transfer the steak to a wire rack over a plate. Tent loosely with foil and rest for 5-7 minutes.
13
Finish with a pinch of flaky sea salt just before serving.