Ingredients:

  • 1.5 lb T-Bone Steak (1.5 inches thick)
  • 2 tsp Kosher Salt
  • 1 tsp Coarse Black Pepper
  • 2 tbsp Avocado oil
  • 3 tbsp Unsalted Butter
  • 3 cloves Garlic, smashed
  • 4 sprigs Fresh Thyme

Instructions:

  1. Pat the steak bone-dry with paper towels. Season aggressively on all sides with 2 tsp Kosher Salt and 1 tsp Coarse Black Pepper and let sit at room temperature for 45 minutes to dry brine.
  2. Place a 12-inch cast iron skillet over high heat until the avocado oil begins to wispy smoke. Pour in 2 tbsp Avocado oil and swirl to coat the bottom. Wait 30 seconds until the oil shimmers and dances.
  3. Carefully lay the 1.5 lb T Bone Steak into the pan, laying it away from you to avoid oil splatters. Press down lightly with tongs to ensure total contact. Cook for 4 minutes until a dark, mahogany crust forms.
  4. Flip the steak carefully. You should see a beautiful, even coloration across the entire surface. Sear the second side for 3 minutes.
  5. Reduce heat to medium-high. Add 3 tbsp Unsalted Butter, 3 cloves smashed Garlic, and 4 sprigs Fresh Thyme to the pan. The butter will foam and sizzle immediately.
  6. Tilt the pan to pool the melting butter and aromatics. Use a spoon to continuously baste the steak for the final 3 minutes of cooking until the aroma is intoxicating.
  7. Insert your thermometer into the thickest part of the strip side, away from the bone. Pull the steak at 130°F (54°C) for medium-rare.
  8. Transfer the steak to a warm plate or cutting board. Pour the remaining pan juices over the top. Rest for 10 minutes before slicing to allow juices to redistribute.