Ingredients:

  • 2 (6 oz / 170 g) petite sirloin steaks
  • 1 tsp (6 g) kosher salt
  • ½ tsp (2 g) cracked black pepper
  • ½ tsp (1 g) garlic powder
  • 1 tbsp (15 ml) avocado oil
  • 3 tbsp (42 g) unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the steaks completely dry with paper towels. Combine the kosher salt, cracked black pepper, and garlic powder, then season both sides of the steaks generously. Let them sit for 10 minutes.
  2. Place a cast iron skillet over medium-high heat and add the avocado oil; heat until the oil is shimmering and just starting to smoke.
  3. Carefully lay the steaks in the pan, pressing them down slightly to ensure full contact. Sear for 3–4 minutes without moving them until a dark, crispy crust forms.
  4. Flip the steaks. Immediately add the unsalted butter, smashed garlic, and rosemary to the pan.
  5. As the butter foams, tilt the pan slightly and use a large spoon to continuously pour the flavored butter over the steaks for the final 3 minutes of cooking.
  6. Remove the steaks from the pan when they reach the desired internal temperature: 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium.
  7. Place the steaks on a warm plate and pour the remaining pan butter over them. Let the meat rest for 10 minutes before slicing.