1 1/2 - 2 - Inch Steak OF CHOICE (RIBEYE, NY STRIP or T-BONE)
KOSHER SALT & GROUND BLACK PEPPER
& A 12-INCH CAST IRON SKILLET!
2 hrs (or up to 2 days) before you make your steak score the fat cap if present & season the steak liberally with kosher salt. Loosely wrap the steak in paper towel & store in coldest part of fridge. Bring to room temp by removing from fridge 30 mins prior to cooking.
Preheat skillet over high heat for 5-7 mins until cast iron is very hot. Pat the steak completely dry & season with pepper. Place fat cap in hot skillet & cook for 2-3 mins until rendered. Remove & set aside.
Add avocado oil to coat bottom of the skillet. Once oil begins to smoke place one side of the steak down on the skillet, cook for 30 secs then flip to opposite side for another 30 secs Repeat flipping every 30 secs for 5 mins total.
After the final flip, reduce heat to low. Carefully add butter, garlic, & fresh herbs to skillet. Use a large spoon to baste the butter over top the steak for 30 secs.
Transfer the steak to a plate & let it rest for 10-15 mins. Cut the steak away from the bone & slice against the grain into 1/4-inch strips. Serve immediately with flaky sea salt & browned butter from the pan!