Ingredients:

  • 2 (12-oz) boneless sirloin or ribeye steaks, 1.25 inches thick
  • 1 tbsp avocado oil
  • 2 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp unsalted butter, softened
  • 1 clove garlic, minced
  • 1 tsp fresh rosemary or thyme, finely chopped
  • 0.5 tsp lemon zest

Instructions:

  1. Place your cast iron pan in the oven and set it to 450°F. Heating the pan with the oven ensures a massive heat reservoir for the sear.
  2. Pat the steaks completely dry with paper towels. Any surface moisture will turn to steam and prevent the crust from forming.
  3. Rub the steaks with 1 tbsp avocado oil, then coat all sides with 2 tsp salt and 1 tsp pepper.
  4. In a small bowl, mash 2 tbsp softened butter with 1 clove minced garlic, 1 tsp herbs, and 0.5 tsp lemon zest.
  5. Carefully remove the hot skillet from the oven and place it on a burner over high heat.
  6. Lay the steaks into the pan until they hiss and sizzle loudly. Lay them away from you to avoid oil splatters.
  7. Immediately move the skillet back into the oven for 4 to 6 minutes.
  8. Flip the steaks and continue cooking for another 4 to 6 minutes until the internal temperature reaches 135°F for medium rare.
  9. Remove the pan from the heat and immediately dollop the herb butter over the top of the hot steaks.
  10. Move the steaks to a cutting board and let them sit for at least 5 minutes until the juices have retreated into the fibers.