Ingredients:

  • 1 Large T-Bone Steak (approx. 21 oz / 600g), 1.5 to 2 inches thick
  • 2 tsp Kosher Salt
  • 1 tsp Coarsely Ground Black Pepper
  • 1 tbsp Avocado oil
  • 3 tbsp Unsalted Butter
  • 4 Garlic Cloves, smashed
  • 3 Sprigs Fresh Thyme or Rosemary

Instructions:

  1. Prep the meat. Remove the 21 oz T Bone from the fridge 30 minutes before cooking. Note: This ensures the steak cooks evenly and doesn't stay cold in the middle.
  2. Dry and season. Pat the steak completely dry with paper towels then rub with 2 tsp Kosher salt and 1 tsp black pepper. Until the surface feels tacky and matte.
  3. Heat the pan. Place your skillet over high heat and add 1 tbsp avocado oil. Wait until the oil is shimmering and just starting to smoke.
  4. Initial sear. Lay the steak into the pan, laying it away from you to avoid splashes. Cook for 4 minutes without moving it to build a crust.
  5. Flip the steak. Turn the meat over using tongs. Note: Avoid using a fork, which pierces the meat and lets juices escape.
  6. Add aromatics. Reduce heat to medium high and toss in 3 tbsp unsalted butter, 4 smashed garlic cloves, and 3 sprigs of herbs. Wait until the butter begins to foam and turn golden.
  7. Start the baste. Tilt the pan slightly so the butter pools with the garlic and herbs. Spoon the hot butter over the steak repeatedly for 3 minutes.
  8. Check the temp. Insert the thermometer into the thickest part, avoiding the bone. Pull at 130°F for medium rare.
  9. Rest the meat. Move the steak to a warm plate and pour the remaining pan butter over it. Rest for 10 minutes to allow juices to redistribute.