Ingredients:

  • 2 lbs Picanha or Ribeye steak, cut into 1.5-inch thick slices
  • 2 tbsp avocado oil
  • 1 tbsp sea salt and black pepper seasoning
  • 4 tbsp unsalted butter
  • 6 cloves garlic, smashed and minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the steak completely dry using paper towels. Note: Moisture on the surface creates steam, which kills your crust.
  2. Season generously with the sea salt and black pepper.
  3. Let the meat sit at room temperature for 20 minutes. Note: This prevents the steak from seizing up in the pan.
  4. Heat avocado oil in a cast iron skillet over high heat until it begins to shimmer and just barely smoke.
  5. Use tongs to hold the steaks on their sides, searing the fat cap for 2-3 mins until the fat is golden and rendered.
  6. Place steaks flat in the pan. Cook for 3-5 minutes per side without moving them until a deep mahogany crust forms.
  7. Reduce heat to medium and toss in the butter, minced garlic, and herbs.
  8. Tilt the pan slightly so the butter pools. Use a spoon to continuously pour the bubbling garlic butter over the steak for the final 2-3 minutes.
  9. Remove the steak from the pan and let it rest on a board for 5-10 minutes. Note: This lets the juices redistribute so they don't leak out on the plate.