Ingredients:

  • 2 (6 oz / 170 g) Top Sirloin steaks, cut 1-inch thick
  • 1 tbsp (15 ml) Avocado oil
  • 1 tsp (6 g) Coarse kosher salt
  • 1/2 tsp (1 g) Freshly cracked black pepper
  • 3 cloves (9 g) Garlic, smashed
  • 2 sprigs (2 g) Fresh rosemary
  • 2 sprigs (2 g) Fresh thyme

Instructions:

  1. Remove steaks from the refrigerator 20 minutes before cooking to take the chill off.
  2. Use paper towels to pat every side of the steak until completely dry.
  3. Season the steaks generously with 1 tsp coarse kosher salt and 1/2 tsp black pepper, pressing the spices into the meat to ensure they adhere.
  4. Place a cast-iron skillet over high heat and add 1 tbsp avocado oil; heat until the oil begins to shimmer and just barely smoke.
  5. Carefully lay the steaks in the pan, laying them away from you to avoid splatters.
  6. Sear undisturbed for 3–4 minutes until a chestnut brown crust forms, then flip.
  7. Sear the opposite side for another 3–4 minutes.
  8. Reduce heat to medium-high and toss in 3 cloves smashed garlic, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme.
  9. Tilt the pan slightly and use a spoon to baste the infused oil over the steaks for 60 seconds.
  10. Use a digital instant-read thermometer to check for doneness; remove steaks from the pan when they reach 130°F (54°C) for medium-rare.
  11. Transfer steaks to a warm plate or wooden board and let the meat rest undisturbed for 5 minutes while carryover heat raises it to about 135°F (57°C).