Ingredients:

  • 2 Top Sirloin Steaks (approx. 12 oz each), 1 to 1.5 inches thick
  • 1.5 tsp Coarse Kosher Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 tbsp Avocado or Grapeseed oil
  • 3 tbsp Unsalted Butter
  • 4 cloves Fresh Garlic, smashed and peeled
  • 2 sprigs Fresh Rosemary or Thyme

Instructions:

  1. Remove steaks from the refrigerator 30 minutes before cooking to temper. Pat the surface of the meat completely dry with paper towels.
  2. Season the steaks liberally on all sides, including the edges, with the coarse kosher salt and cracked black pepper.
  3. Heat a cast iron skillet over medium-high heat. Add the high-smoke point oil and wait until it begins to shimmer and smoke slightly.
  4. Carefully place the steaks in the pan, pressing down slightly. Sear for 3–4 minutes without moving them until a deep brown crust forms. Flip the steaks.
  5. Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan.
  6. Once the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the hot garlic butter for the remaining 2-3 minutes of cooking.
  7. Remove the steaks from the pan once they reach your desired internal temperature (130°F for medium-rare). Rest for 5 minutes before slicing to allow juices to redistribute.