The Perfect Steak

Step 1

Salt steaks while thawing. Bring to room temperature or warm for 2 - 4 hours in a sous vide set at 5 degrees below your desired finished temperature.

Step 2

Heat 1 - 2 Tablespoons of avocado oil in the cast iron skillet until it is just beginning to smoke.

Step 3

Blot steaks dry to ensure a good sear (moisture will cause steaming which does not yield the same crisp caramelization) and place in the hot pan and sear each side for 1-2 minutes or until seared to your taste. Thinner steaks will be rare to medium rare at this point. Thicker steaks will need extra time to heat through.

Step 4

Use the "Hand Test" to determine whether your steak needs to cook longer. for thinner steaks, you may just need another minute in the pan. For thicker steaks, cover and transfer to a hot oven (350*F) for about 5 minutes,

Step 5

Remove steak from heat and "rest", covered, in a warm place for 5 minutes before cutting in order to allow the meat to reabsorb the juices.

Step 6

While your steak rests, render the butter in the cast iron skillet and add the freshly crushed garlic and herbs. Drizzle the butter over your steak along with the herbs and garlic.

Step 7

Enjoy!