Ingredients
- 2 ButcherBox Strip Loin steaks about 10 ounces each
- Fine sea salt and freshly ground black pepper
- 4 cloves garlic peeled
- 1 tbsp high-heat cooking fat, such as avocado oil or ghee
- 2 tbsp unsalted butter
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- Flaky sea salt optional
Instructions
- Remove the steaks from the fridge and let them stand on the counter until they reach room temperature, about 30 minutes.
- Place a cast iron or other heavy bottom skillet over medium heat until very hot, 3 to 4 minutes. While the skillet is heating, pat the steaks dry thoroughly with paper towels. Season generously on both sides with fine sea salt and lightly with pepper. Place the garlic on a cutting board. Working one at a time, press down on each one with the side of a chef’s knife until the cloves are smashed.
- Swirl the cooking fat over the bottom of the skillet and add the steaks immediately. Cook the steaks undisturbed until the bottom is nicely seared and releases easily from the pan, 1 to 2 minutes. Carefully flip.
- Add the butter to the skillet; it will melt quickly. Add the garlic, rosemary and thyme. Gently and carefully tip the skillet, collect the melted butter in a tablespoon and pour it over the steaks. Continue cooking and basting the steaks, flipping once or twice more and continuing to baste with the butter mixture, until a meat thermometer stuck into the thickest part of the steak reads 120ºF for medium rare, 1 to 2 minutes longer.
- Transfer the steak to a cutting board, tent with foil and let rest for 5 minutes. Slice the steak against the grain and serve, sprinkling with flaky sea salt, if desired.
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