Ingredients:

  • 4 petite sirloin steaks (approx. 7 oz each)
  • 2 tbsp high-smoke point oil (avocado or grapeseed)
  • 1.5 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme

Instructions:

  1. Remove steaks from the refrigerator 20–30 minutes before cooking to temper the meat.
  2. Pat the steaks bone-dry with paper towels and season generously with salt, pepper, and garlic powder on all sides.
  3. Heat a cast iron skillet over medium-high heat with oil until shimmering. Sear steaks for 3–4 minutes without moving to develop a crust.
  4. Flip the steaks. Immediately add butter, smashed garlic, and herb sprigs to the pan.
  5. Tilt the pan and use a spoon to continuously pour the foaming herb butter over the steaks for the remaining 3–4 minutes.
  6. Remove steaks when they reach 5°F below your target temperature (approx 130°F for medium-rare).
  7. Transfer to a plate, pour pan juices over them, and rest for 5–8 minutes before serving.