Ingredients:

  • 2 (12 oz / 340g) sirloin steaks, 1.5 inches thick
  • 1.5 tsp (9g) coarse Kosher salt
  • 1 tsp (3g) freshly cracked black pepper
  • 2 tbsp (30ml) grapeseed or avocado oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves garlic, smashed and peeled
  • 3 sprigs fresh thyme or rosemary
  • 1 shallot, halved

Instructions:

  1. Remove steaks from the refrigerator 30 minutes before cooking to reach room temperature (tempering).
  2. Use a heavy-duty paper towel to blot the meat until it is bone-dry to ensure a proper crust.
  3. Season the steaks aggressively on all sides, including the edges, with salt and pepper immediately before cooking.
  4. Heat a 12-inch cast iron skillet over high heat until the oil begins to shimmer and faint wisps of smoke appear.
  5. Carefully lay the steaks into the pan, pressing down lightly. Sear undisturbed for 3–4 minutes until a deep, mahogany crust forms.
  6. Flip the steaks once and reduce the heat to medium.
  7. Add the butter, smashed garlic, herbs, and shallot to the pan. Tilt the pan slightly so the melting butter pools at the bottom.
  8. Using a spoon, continuously pour the foaming, aromatic butter over the steaks (Arrosé technique) for 2-3 minutes.
  9. Insert a thermometer into the thickest part of the meat. Aim for 135°F for a perfect medium rare result.
  10. Remove steaks from the pan and let them rest for at least 5–8 minutes before slicing.