Ingredients:

  • 2 (approx. 250g / 9 oz each) Top Sirloin Steaks, cut 3.5 – 4 cm (1.5 inches) thick
  • 1 tbsp (15 ml) High-smoke-point oil (Rapeseed, Canola, Avocado, or Grapeseed oil)
  • 5 tsp (8 grams) Flaky Sea Salt (e.g., Maldon)
  • 1 tsp (4 grams) Freshly cracked Black Pepper
  • 4 tbsp (56 grams) Unsalted Butter, cut into four pieces
  • 4 cloves Garlic, lightly smashed (not chopped)
  • 4 sprigs Fresh Thyme (or 2 sprigs of Rosemary)

Instructions:

  1. Pat Dry: Remove steaks from packaging and use paper towels to thoroughly pat the exterior dry. Place steaks on a wire rack.
  2. Season Heavily: Season both sides aggressively with the flaky sea salt and black pepper.
  3. Temper: Let the seasoned steaks rest at room temperature on the wire rack for at least 30 minutes to ensure even cooking.
  4. Heat the Pan: Place a heavy-bottomed pan (cast iron or heavy stainless steel) over high heat. Allow it to heat completely until it is smoking hot—about 5 minutes.
  5. Sear First Side (The Crust): Add the high-smoke-point oil. Gently place the steaks in the pan (lay them away from you). Sear undisturbed for 3 minutes until a deep, dark brown crust forms.
  6. Flip and Reduce Heat: Flip the steaks using tongs. Reduce the heat slightly to medium-high.
  7. Add Basting Ingredients: After the second side has seared for 2 minutes, add the butter, smashed garlic, and thyme sprigs to the pan.
  8. Baste: As the butter melts and foams, tilt the pan towards you and use a spoon to continuously spoon the foaming butter mixture over the top of the steaks for about 60–90 seconds.
  9. Check Temperature: Remove the pan from the heat and immediately check the internal temperature using an instant-read thermometer (inserting into the thickest part). Aim for 57°C (135°F) for medium-rare.
  10. The Crucial Rest: Transfer the steaks immediately back onto the wire rack. Drizzle any remaining pan drippings over the top. Let the steaks rest for 10 full minutes to redistribute juices.
  11. Slice and Serve: Slice the steak against the grain into thick pieces. Serve immediately with the pan drippings spooned over the top.