Ingredients:

  • 2 lb top sirloin cap steak
  • 2 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 1 tbsp coarse kosher salt
  • 1 tsp black pepper
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the steak completely dry using paper towels to ensure a proper sear.
  2. Using a sharp knife, score the fat cap in a crosshatch diamond pattern, cutting through the fat but not into the meat.
  3. Season all sides of the steak generously with 1 tbsp coarse kosher salt and 1 tsp black pepper.
  4. Place the steak fat-side down in a cold cast iron skillet with 2 tbsp avocado oil and turn the heat to medium.
  5. Cook for 5–7 minutes without moving the steak until the fat cap is deep golden brown and chestnut brown.
  6. Flip the steak and increase the heat to medium-high; sear the meat side for 3–5 minutes.
  7. Reduce the heat slightly and add 2 tbsp unsalted butter, 3 cloves smashed garlic, and the rosemary and thyme sprigs.
  8. Tilt the pan and continuously spoon the foaming flavored butter over the steak for the final 2 minutes of cooking.
  9. Remove the meat from the pan when the internal temperature reaches 130°F (54°C) for medium-rare, or 145°F (63°C) for medium as per USDA safety guidelines.
  10. Transfer the steak to a cutting board and let it rest for 5–10 minutes to allow juices to redistribute before slicing against the grain.