Ingredients:

  • 2 lbs sirloin or ribeye steaks, 1.5 inches thick
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 0.5 tsp flaky sea salt

Instructions:

  1. Remove steaks from the refrigerator 20–30 minutes before cooking. Pat the surfaces extremely dry with paper towels to ensure a proper sear. Season all sides generously with kosher salt and black pepper.
  2. Heat oil in a heavy-bottomed cast iron skillet over medium-high heat until shimmering. Place steaks in the pan and sear for 3–4 minutes without moving them until a deep golden-brown crust forms. Flip the steaks once.
  3. Reduce heat to medium. Add butter, smashed garlic, and rosemary sprigs. Once the butter foams, tilt the pan and use a large spoon to continuously pour the hot butter over the steaks for 2–3 minutes.
  4. Remove steaks when they reach 130°F (54°C) for medium-rare. Transfer to a plate, pour remaining pan butter over them, and rest for 5–8 minutes before serving. Finish with flaky sea salt.