Day before cook:
Blot steak with paper towel
Salt
Leave uncovered in fridge for 24 hours
Prep:
Remove steak from fridge 20-30 minutes before cook, let come to room temperature.
Brush off old salt
Coat with 2 tbsp of salt, and 1 tbsp of pepper
Rub on a small layer of avocado oil
3+ cloves of garlic
Rosemary or thyme
1 Tbsp of butter
Cook:
Avocado oil pan with a light layer
Heat pan very high to 450°+
Steak down, place away from body.
Start timer, for 60 seconds.
Butter, garlic, and rosemary in pan
After above 60 seconds, flip.
Alternate flipping every 60 seconds. Likely need 4 or 6 flips
While waiting to flip, spoon butter on top of the steak until done.
Sear on the strip of fat for 30 seconds
Take off heat.
Post cook:
Let it rest 10 minutes
Either cover with tin foil
or continue to spoon butter on top of steak
Internal Temperature
120-130 – Rare
130-135 – Medium Rare
135-145 – Medium
145-155 – Well
155-165 – Well Done
165+ – Gross
