Ingredients:

  • 2 (8oz) Top Sirloin Steaks, 1.5-inch thickness
  • 1 tbsp Avocado Oil
  • 3 tbsp Unsalted Grass-Fed Butter
  • 3 cloves Fresh Garlic, smashed and peeled
  • 1 sprig Fresh Rosemary
  • 1 tsp Lemon Juice
  • 1 tbsp Kosher Salt
  • 1 tsp Cracked Black Peppercorns

Instructions:

  1. Pat the steaks completely dry with paper towels to ensure a proper sear. Season aggressively with kosher salt and cracked black peppercorns on all sides, including the edges. Let the meat sit at room temperature for 20 minutes to temper and allow the dry brine to penetrate.
  2. Heat a 12-inch cast iron skillet over medium high heat. Add avocado oil and wait until it begins to shimmer and produce wisps of smoke. Carefully place the steaks in the pan, laying them away from you. Sear undisturbed for 3-4 minutes until a deep, mahogany crust forms.
  3. Flip the steaks and immediately reduce the heat slightly. Add the grass-fed butter, smashed garlic cloves, and rosemary sprig to the pan. Tilt the skillet so the melting butter pools with the aromatics.
  4. Using a small metal spoon, continuously baste the steaks with the hot foaming butter (the Arrosé technique) for the remaining 2-3 minutes. Add the lemon juice to the butter in the final 30 seconds of cooking.
  5. Use an instant-read thermometer to check for your desired doneness (135°F for medium-rare). Remove steaks from the pan and let them rest for at least 5-10 minutes before slicing to retain juices.