Ingredients:

  • 2 (7 oz) beef petite sirloin steaks, 1.25 inches thick
  • 1.5 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 1 tsp flaky sea salt

Instructions:

  1. Dry the meat. Use paper towels to pat the beef petite sirloin steak completely dry on all sides. Sprinkle the 1.5 tsp Kosher salt and 1 tsp black pepper over every inch of the meat.
  2. Heat a cast-iron skillet over medium-high heat until the avocado oil begins to shimmer and produce light wisps of smoke.
  3. Carefully place steaks in the pan, pressing down slightly to ensure contact. Sear undisturbed for 3 minutes until a deep mahogany crust forms on the bottom.
  4. Flip the steaks. Immediately add butter, smashed garlic, and thyme sprigs to the pan. Tilt the skillet and spoon the foaming butter over the steaks repeatedly for 2 minutes.
  5. Remove steaks from the pan when the internal temperature reaches 135°F. Let the meat rest on a warm plate for 5 minutes before slicing against the grain.