Ingredients:

  • 2 lbs top blade steak
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 4 tbsp unsalted butter
  • 6 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the steaks completely dry with paper towels. Note: Moisture is the enemy of a brown crust.
  2. Season generously with salt and pepper on all sides. Let them sit at room temperature for 20 minutes. Note: This prevents the center from staying raw while the outside burns.
  3. Heat avocado oil in a 12 inch cast iron skillet over high heat until it begins to smoke slightly.
  4. Carefully place the steaks in the pan. Sear for 3-5 minutes per side without moving them until a deep brown, shatter crisp crust forms.
  5. Reduce the heat to medium high. Add the unsalted butter, smashed garlic, and fresh herbs.
  6. Tilt the pan so the melting butter pools at the bottom. Continuously spoon the bubbling, foaming butter over the steaks for 2-3 minutes. Note: This is the basting phase where the magic happens.
  7. Use your thermometer to check the center. Remove the steaks from the pan when the internal temperature reaches 130°F (54°C) for medium rare.
  8. Transfer the meat to a warm plate and pour the remaining pan butter over the top.
  9. Let the meat rest for 10 minutes. Note: This is where the juices redistribute for a velvety texture.
  10. Slice against the grain into thick strips.