Ingredients:

  • 2 (8 oz) center-cut sirloin or filet mignon steaks
  • 1 tbsp neutral high-smoke point oil (avocado or grapeseed oil)
  • 1.5 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 3 tbsp unsalted high-quality butter
  • 4 cloves garlic, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions:

  1. Remove the steaks from the refrigerator 30 minutes before cooking to temper. Pat them extremely dry on all sides using paper towels to ensure a proper sear.
  2. Season the steaks aggressively with kosher salt and cracked black pepper immediately before cooking.
  3. Heat a heavy-bottomed cast iron skillet over medium-high heat with the neutral oil until it begins to shimmer and shows a faint wisp of smoke.
  4. Carefully lay the steaks into the pan, searing undisturbed for 3–4 minutes until a deep golden-brown crust (Maillard reaction) forms. Flip the steaks.
  5. Reduce the heat to medium. Add the butter, smashed garlic, thyme, and rosemary to the pan.
  6. Tilt the pan slightly and use a small spoon to continuously pour the foaming, flavored butter over the steaks for the remaining 3–4 minutes of cook time until the internal temperature reaches 130°F for medium-rare.
  7. Remove the steaks from the pan and place on a warm plate. Pour the remaining pan butter over them and tent loosely with foil. Let the meat rest for 5–7 minutes before serving.