Ingredients:

  • 2 Sirloin or Ribeye steaks, 1.5 inches thick (approx. 12 oz each)
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 1 tbsp Avocado oil
  • 3 tbsp Unsalted butter
  • 3 cloves Garlic, smashed
  • 2 sprigs Fresh thyme

Instructions:

  1. Pat the steaks completely dry with paper towels. Season aggressively with salt and pepper on all sides, including the edges. Let the meat sit at room temperature for 10-15 minutes.
  2. Heat the avocado oil in a 12-inch cast iron skillet over high heat until it just begins to smoke. Carefully lay the steaks in the pan and sear without moving them for 3-4 minutes until a deep, brown crust forms. Flip the steaks using tongs.
  3. Immediately add the unsalted butter, smashed garlic, and fresh thyme to the pan. As the butter foams, tilt the pan slightly and use a large spoon to continuously pour the hot, infused butter over the steaks for the final 3 minutes of cooking.
  4. Remove the steaks from the pan when the internal temperature hits 130°F (54°C) for medium-rare. Transfer to a warm plate and pour the remaining pan butter over them. Let the steaks rest for 5 minutes.